Browsed by
Category: Vegetables

Tomato Cobbler with Cheddar Herb Biscuits

Tomato Cobbler with Cheddar Herb Biscuits

Tomato Cobbler with Cheddar Herb Biscuits

6 T. unsalted butter, well chilled

2 cups thinly sliced Walla Walla or yellow onion (from about 1 large)

1 teaspoon fine sea salt

1/2 teaspoon ground black pepper

2 pounds cherry tomatoes (about 2 pints), stemmed

1 cup all-purpose or white wheat flour

2 teaspoons baking powder

1 teaspoon fresh thyme leaves, finely chopped

1 cup grated sharp cheddar cheese

3/4 cup buttermilk

A few dashes of Tabasco or favorite mild hot sauce

 

Measure out 2 T. of the butter, then return the rest to the refrigerator until ready to make the topping. Place the butter in a 9- or 10-inch skillet and melt over medium heat, tilting the pan to coat. Add the onion and turn with a wooden spoon or pair of tongs until well coated. Cook until very soft, about 20 minutes, adjusting the heat as needed to avoid burning. Season with V4 teaspoon of the salt and 1/4 teaspoon of the pepper. Transfer the onions and any residual butter to a 9- or 9 1/2-inch pie plate and spread around until the bottom of the pan is covered. Slice the tomatoes as needed Larger cherry tomatoes will cook more evenly if cut in half). Layer the tomatoes on top of the onions. Preheat the oven to 375 degrees F. Meanwhile, make the biscuit topping. In a large bowl, stir together the flour, baking powder, thyme, and the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Cut the remaining 4 T. cold butter into small dice. With your hands, “cut in” the butter with the tips of your fingers until the mixture looks like fluffy sand. You should not be able to see clumps of butter. (You can also use a food processor, pulsing briefly to incorporate.) Stir in the cheese. Make a well in the center of the flour, then add the buttermilk and hot sauce. With a wooden spoon or rubber spatula, gently stir the batter until it just comes together; it will be wet and sticky’. With a T., drop the batter all over the tomatoes, gently spreading until the fruit is thoroughly covered. (Don’t worry if you miss a spot; the batter spreads during baking.) Place the pie plate on a sheet pan and bake for 50 to 55 minutes. The topping should be golden brown and firm to the touch, and the filling should be actively bubbling. Let cool for about 15 minutes before serving warm or at room temperature. Store in the refrigerator for up to 2 days (if it lasts that long!). It reheats well.

Lemon Ricotta Stuffed Zucchini Blossoms

Lemon Ricotta Stuffed Zucchini Blossoms

Lemon Ricotta Stuffed Zucchini Blossoms

1 cup Ricotta Cheese

¼ cups Parmesan Cheese

1 whole Lemon, Juiced And Zested

¼ cups Chopped Basil

Salt And Pepper, to taste

12 whole Medium Zucchini Blossoms

1-½ cup Flour

1 T. Baking Powder

1-½ cup Soda Water

Vegetable Oil, For Frying

More Lemon Slices For Serving

 

In a bowl mix together the ricotta cheese, Parmesan, lemon zest and juice, and basil and then season with salt and pepper to taste. Fill each of the zucchini blossoms with the ricotta mixture and make sure to squeeze the petals around the filling to secure it in place. Set aside. In another bowl mix together the flour and baking powder, then carefully whisk in the soda water. Set aside. In a heavy bottom pot or pan, heat about 2 inches of oil over medium high heat until shimmering. Dip the flowers in the flour mixture and turn them to coat completely. Fry in batches for 2 minutes per side until golden and crispy. Remove to a plate lined with paper towel and immediately season generously with salt. Wait a minute to pop one of these in your mouth, don’t be like me and scorch off all of your taste buds because you are impatient. Serve with lemon slices to spritz over top. Enjoy!!

Lunchbox Peppers Sautéed in Garlic and Olive Oil

Lunchbox Peppers Sautéed in Garlic and Olive Oil

Lunchbox Peppers Sautéed in Garlic and Olive Oil

1 package of Mini Peppers

2 Tbsp. olive oil, and maybe extra

3 garlic cloves, sliced

salt and pepper to taste

 

In a large skillet, heat olive oil on low heat. Add garlic and peppers, and cover with a large splatter screen. Sauté on the lowest heat, turning the peppers every few minutes until they are slightly charred and softened. Add some salt and pepper, to taste. Before removing them, you may drizzle a little extra virgin olive oil over them, about 2 teaspoons. Remove and transfer them to a serving platter and serve. Cover with foil wrap to keep them warm until you are ready to serve them.

Sauteed Asparagus with Red Peppers & Olives

Sauteed Asparagus with Red Peppers & Olives

Sautéed Asparagus with Red Peppers & Olives

1 tablespoon extra virgin olive oil

1 small red onion, peeled, finely chopped

1 lb fresh asparagus, trimmed, peeled and cut into 1 inch pieces

1 large red bell pepper, seeded, deveined and cut into 1 inch pieces

1⁄4 cup pitted chopped kalamata olive

1 small lemon, juice of

 

In a large skillet, heat the oil over medium and add the onion, asparagus and the pepper and sauté for about 2 minutes, or until the asparagus becomes tender (but remains crisp). Toss in the chopped olives and the lemon juice and cook another minute. Serve immediately.

Sauteed Peppers with Green Olives (Pepperoni con Olive Verdi)

Sauteed Peppers with Green Olives (Pepperoni con Olive Verdi)

Sautéed Peppers with Green Olives (Pepperoni con Olive Verdi)

 

1 T. (15 ml) extra-virgin olive oil

4 long green peppers, seeded and cut into thin strips

2 medium yellow bell peppers, seeded and cut into thin strips

1 large yellow onion, thinly sliced

3/4 C. pitted green olives

Kosher salt

1/4 C. thinly sliced basil leaves

1/2 T. (7 ml) white wine

 

In a large straight-sided skillet, heat the olive oil over medium heat. Add the peppers, onion, olives, and a generous pinch of salt. Cook, stirring occasionally, until the vegetables are tender but not breaking down, 10 to 12 minutes. Stir in the basil and the vinegar and cook until the flavors meld together, about 1 minute. Serve warm.

Roasted Butternut Squash with Olives, Garlic and Thyme

Roasted Butternut Squash with Olives, Garlic and Thyme

Roasted Butternut Squash with Olives, Garlic and Thyme

1 butternut squash

12 cloves of garlic

4 T. olive oil

salt and pepper

1 tsp. dried thyme

1 C. cured olives

1 C. mini grape tomatoes

 

Preheat oven to 390F. Peel and dice the butternut squash and place it in a large ovenproof dish with the garlic. Pour over olive oil, and season with salt, pepper and thyme. Mix well.  Place in the oven and roast for 15 minutes. Take it out, stir and mix in olives and tomatoes. Place it back in the oven and roast until the squash is soft, about another 15 minutes. Serve warm or cold.

Cavolo Rosso (Sweet-and-Sour Red Cabbage)

Cavolo Rosso (Sweet-and-Sour Red Cabbage)

Cavolo Rosso (Sweet-and-Sour Red Cabbage)

2 small red onions, thinly sliced (1 1/2 C.)

2 T. olive oil

3 cloves garlic, minced

1 red cabbage (about 2 lb.), cored and cut into 1/4″ slices

1 large sweet apple, cored and cut into thin wedges

3/4 C. hearty red wine

1 1/4 tsp. salt

 

In a large sauté pan set over medium heat, cook the red onions in the olive oil with a pinch of salt. Sauté until golden and slightly softened, 7 to 10 minutes. Add the garlic, then the cabbage and apple, stirring well to combine. Cook uncovered for about 5 minutes, until the cabbage and apple begin to caramelize. Add the red wine and salt, bring to a gentle simmer, and cover the pan. Slowly cook for about 45 minutes, stirring from time to time. The cabbage and apples are done when they are tender through, but still holding their form.

Baked Fennel with Garlic Butter and Vermouth

Baked Fennel with Garlic Butter and Vermouth

Baked Fennel with Garlic Butter and Vermouth

 

3 large heads fennel

1 clove garlic, finely sliced

3 large knobs (T.) of butter

2 wine glasses (10 ounces) vermouth (white wine also works)

Salt and freshly ground black pepper

 

Preheat the oven to 425 degrees F. Remove any discolored parts of the fennel, then cut the tops off and slice finely, reserving the leaves. I normally slice each fennel from the top to the root, into about 4 pieces, but it’s not that important. You can slice them finer and more delicately if you like. Literally throw all the ingredients except the reserved leaves into a baking dish. Rip off a piece of parchment paper, run it under cold water and scrunch it up to make it soft. Then place it snugly over and around the fennel, not the actual dish. This bakes and steams the fennel at the same time-basically making it really tasty! Cook in the preheated oven for 20 minutes, or until tender. Scatter with the fennel leaves before serving.

Creamy Spinach Italiano Recipe

Creamy Spinach Italiano Recipe

1 C. ricotta cheese

3/4 C. milk

2 packages (10-oz. size) frozen chopped spinach, thawed and squeezed dry

1 1/3 C. French’s French Fried Onions, divided

1/2 C. chopped roasted red peppers

1/4 C. chopped fresh basil

1/4 C. grated Parmesan cheese

1 tsp. garlic powder

1/4 tsp. salt

 

Preheat oven to 350*F. In a large bowl whisk together ricotta cheese and milk until well combined. Stir in remaining except 2/3 C. French Fried Onions. Pour mixture into greased deep- dish 9-inch pie plate. Bake for about 25 minutes until hot; stir. Sprinkle with remaining onions. Bake for 5 minutes until onions are golden.

Kohlrabi & Carrot Slaw

Kohlrabi & Carrot Slaw

2 T. Onion, Very Finely Chopped

1/2 C. Sour Cream, Low Fat

1/2 C. Mayonnaise

1 T. Dijon Mustard

2 T. Lemon Juice

2 T. Dill, Fresh Chopped

2 T. Parsley, Chopped

1 1/2 lbs. Kohlrabi, peeled and shredded (about 4 C.)

2 medium Carrots, shredded

To Taste Salt & Pepper

 

In a bowl, combine dressing ingredients and mix well. Add kohlrabi and carrots and toss. Optional ingredients may be added including grated horseradish, chopped bell pepper, halved cherry tomatoes, celery seed and shredded or finely sliced fennel or small flowerettes of broccoli.

CARROT TATIN WITH GOAT CHEESE

CARROT TATIN WITH GOAT CHEESE

CARROT TATIN WITH GOAT CHEESE

18 ounces (500 g) carrots in a mix of colors, peeled

1 thumb-size piece fresh ginger, sliced

2 lemon slices

Sea salt

A splash of olive oil

A cube of butter

1/2 cup (75 g) grated Dutch goat cheese

1/2 (17-3-ounce/49O-g) box frozen puff pastry dough (1 sheet), thawed

 

Cook the carrots for a few minutes in boiling water with the ginger and lemon slices and a spoonful of salt until they are nearly al dente. Drain and sprinkle with oil. Butter an 8 x 8-inch (20 x 20-cm) square baking dish, line with parchment paper, and butter the paper. Place the carrots in a single layer in the dish. Sprinkle with the cheese. Roll out the puff pastry on a floured countertop until you have a sheet that fits over the carrots. Make a hole in the middle with an apple corer, to allow steam to escape. Place the dough on top of the carrots and tuck in the edges. Refrigerate until ready to bake. Preheat the oven to 4OO°F (200°C). Bake the carrot tatin for 15 to 20 minutes, until golden brown, let rest for 2 minutes, then invert the baking dish onto a plate and serve immediately.

Swiss Chard and Golden Raisins

Swiss Chard and Golden Raisins

2 1/2 lb. (the average weight of 2 bundles) red Swiss chard

1 1/2 T. (1 1/2 turns around the pan in a slow stream) extra-virgin olive oil

1/8 pound, 2 slices, pancetta or bacon, chopped

1 small yellow skinned onion, chopped

1/4 C. (2 handfuls) golden raisins

14 oz. chicken stock or broth

Coarse salt

1/8 tsp. nutmeg, a couple pinches ground or equivalent of freshly grated

 

Heat a large skillet over medium high heat. Coarsely chop the greens of clean red chard. Add oil, pancetta, and chopped onion to the pan and cook 2 or 3 minutes until onions begin to soften and pancetta is lightly browned. Add chopped chard to pan in large bunches, adding remaining chard as the greens wilt. Sprinkle in raisins, pour in broth and season with salt and nutmeg. Bring liquid to a boil, reduce heat and simmer greens 10 to 15 minutes until greens are no longer bitter and you are ready to serve. Raisins will plump as the dish cooks through.

Pimientos Picantes – Marinated Bell Peppers

Pimientos Picantes – Marinated Bell Peppers

Pimientos Picantes – Marinated Bell Peppers

 

3 small Red Bell Peppers

3 T. Olive Oil

¼ C. Sherry Vinegar

Sprig Thyme

Sprig Rosemary

2 cloves Garlic, slivced

½ tsp. Cayenne

1 T. drained Capers

1 T. chopped Flat Leaf Parsley

Salt and Pepper

Bread for Serving

 

Broil peppers until skins are blistered and black.  Transfer to plastic bag, seal, and let steam.  When cool, peel off skins and remove seeds and membrane.  Set seive over a bowl to catch juices, add peppers to seive.  Slice peppers into ½ inch strips, one a time, returning to seive after you slice each one.  Heat heavy skillet and add oil, sherry, thyme, rosemary, garlic, cayenne and the collected pepper juice.  Cook over low heat for 2 minutes.  Add remaining peppers, capers, parsley and salt and pepper to taste.  Cook, stirring, for another minute.  Remove from heat and cool.  Cover and chill overnight.  To serve, return to room temperature and serve with thinly sliced bread for scooping.

 

From Easy Tapas

Baked Tomatoes with Zucchini

Baked Tomatoes with Zucchini

6 medium tomatoes

2 medium zucchini, unpeeled cut into 1’4″ slices

4 cloves garlic, minced

1 tsp. parsely flakes

1/4 tsp. each salt and pepper

3 T. Olive oil

 

Heat oven to 400 degrees. Place tomatoes stem side down on cutting board. Cut each tomato into8 wedges, cutting to about 1/2″ from bottom (not all the way through). Place tomatoes, cut side up in ungreased 12×8″ glass baking dish. Insert 2 zucchini slices between each slice in each tomato. In small bowl mix remaining ingredients, drizzle over tomatoes. Bake uncovered 30-40 minutes, until tomatoes are soft. Serve with slotted spoon.

Creamy Baked Fennel with Bacon & Mushrooms

Creamy Baked Fennel with Bacon & Mushrooms

Creamy Baked Fennel with Bacon & Mushrooms

 

1 fennel bulb, sliced

1 small onion, chopped

3 cloves garlic, chopped

3 rashers of bacon, chopped to small pieces

4 brown mushrooms, sliced or chopped

Salt

Black Pepper

Dried parsley

Scant C. Cream

A handful of grated parmesan

Olive oil

1 tsp. butter

 

Fry your bacon in a pan with a little oil till they’re crisp. Plate the bacon and keep the grease in the pan. Cook your onions with the bacon grease for 3 mins. Toss in sliced fennel and garlic. Sautee till fennel is slightly soft. Throw in mushrooms. Add a tiny pinch of salt, black pepper and your parsley. Throw in your cooked bacon. Pour your cream into the mix and let it heat on low fire. Grab half of your parmesan and mix it into the cream. Taste and adjust seasoning. Transfer fennel to an oven-proof dish. Top with the remaining parmesan and bake in a pre-heated oven of 400 for about 20 mins. Let it cool a bit. Garnish with the fennel fronds.

Best- Ever Brussels Sprouts with Sausage

Best- Ever Brussels Sprouts with Sausage

1 lb low fat italian chicken sausages (garlic or mild) 

2 tsp. olive oil 

1/4 C. slivered almonds 

6 cardamom pods, cracked 

1/4 tsp. ground cloves 

1/4 tsp. cumin seed 

1/8 tsp. white pepper 

1 1/2 lb brussels sprouts, quartered 

1/2 C. reduced sodium chicken broth 

 

Remove sausage casings and discard. Crumble sausage meat with a fork. Warm oil in 12″ skillet over high heat. Add sausage, almonds, cardamom, cloves, cumin, and pepper. Cook, stirring, until sausage and almonds become golden in places, about 6 minutes. Add brussels sprouts and broth. Stir to combine. Cover tightly and cook 15 minutes, until sprouts can be easily pierced with fork. Uncover and continue cooking until most of liquid in pan has evaporated, about 3 minutes. Serve.

Rustic Succotash

Rustic Succotash

3/4 C. butter

1/2 small onion, diced

1 bag frozen lima beans (I used the larger, fordhook lima beans)

1 t. salt

1/2 t. black pepper

1/4 t. crushed red pepper flakes

4 Roma tomatoes, cut into sixths

3 ears fresh corn, boiled for 5 minutes and quartered

 

In a large skillet, melt the butter. Add the onions and cook for 3-4 minutes. Add the lima beans and seasonings. Cook for 5 minutes, until beans are thawed and heated through. Add the tomatoes. Reduce heat to low and cook, stirring frequently, for 5 minutes, until the tomatoes just begin to give off some juice and cook down a bit. Add corn, stir to heat through. Remove from heat and serve hot or at room temperature.

Broccoli Salad

Broccoli Salad

2 bunches Broccoli

1/2 pound Bacon fried and crumbled

1/2 Purple onion minced

1 C. Cheddar cheese; grated

1 C. Mayonnaise (or Vegenaise)

2 tb Apple cider vinegar

1/2 C. Sugar

 

Chop portions of broccoli into bite size pieces. Mix broccoli with bacon, onion, and cheese. Mix dressing ingredients together and toss into salad just before serving.

Glazed Beets and Cabbage with Pepper-Toasted Pecans

Glazed Beets and Cabbage with Pepper-Toasted Pecans

1 tsp. stick margarine
2 tsp. sugar
Dash of ground red pepper
Dash of black pepper
Dash of ground cinnamon
1/2 C. chopped pecans
Cooking spray
3 (15-oz.) cans whole baby beets, undrained
1/4 C. red currant jelly
1/4 C. red wine vinegar
1/4 tsp. salt
1/8 tsp. white pepper
1 1/2 C. thinly sliced shallots
3 C. coarsely chopped red cabbage

Preheat oven to 325°. Melt the margarine in a small saucepan over medium heat. Add sugar, red pepper, black pepper, and cinnamon; cook 30 seconds, stirring constantly. Remove from heat; stir in pecans. Spread pecan mixture onto a baking sheet coated with cooking spray. Bake at 325° for 8 minutes; cool. Set aside. Drain beets in a colander over a bowl, reserving 3 T. liquid. Combine reserved beet liquid, jelly, vinegar, salt, and white pepper; set aside. Cut beets in half; set aside. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add shallots; sauté 4 minutes or until tender. Add cabbage, and saute 10 minutes or until tender. Add jelly mixture and beets to skillet; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes or until liquid is slightly thick. Spoon into a bowl; sprinkle with pecan mixture.

Yield: 12 servings
Calories: 99
Fat: 2.3g
Fiber: 1.5g

Broiled Tomato with Pesto

Broiled Tomato with Pesto

3 fresh tomatoes
2/3 clove garlic
1/3 C. chopped fresh basil leaves
2/3 T. extra-virgin olive oil
2/3 oz. freshly grated Parmesan cheese
2/3 T. pine nuts

Cut the tomato in half. Combine the garlic, basil, olive oil, Parmesan, and pine nuts in a blender or food processor. Puree until smooth. Spoon the mixture onto the top of each tomato half. Place the tomatoes on a broiler pan and broil about 3″ from the heat until lightly browned, about 3–5 minutes.

Yield: 2 servings
Calories: 90
Fat: 7g
Fiber: 1g

Grilled Eggplant with Caramelized Onion and Fennel

Grilled Eggplant with Caramelized Onion and Fennel

1 (1 1/4-lb.) eggplant (about 4-inch diameter), peeled
Cooking spray
1/4 tsp. salt, divided
1/4 tsp. freshly ground black pepper, divided
2 3/4 C. chopped fennel bulb (about 1 large bulb)
2 C. finely chopped yellow onion
2 C. trimmed arugula
1 tsp. white balsamic vinegar
1 tsp. extravirgin olive oil
1 C. quartered cherry tomatoes
1/2 C. (2 oz.) crumbled goat cheese
2 T. chopped fresh basil
1 T. chopped fresh thyme

Prepare grill to medium heat.
Cut eggplant crosswise into 8 (1/2-inch-thick) slices. Lightly coat both sides of eggplant slices with cooking spray; sprinkle with 1/8 tsp. salt and 1/8 tsp. pepper. Place on a grill rack coated with cooking spray; grill 7 minutes on each side or until browned. Set eggplant slices aside. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fennel and onion; sauté 8 minutes or until vegetables are tender and lightly browned. Combine remaining 1/8 tsp. salt, 1/8 tsp. pepper, arugula, vinegar, and oil in a medium bowl; toss gently to coat. Divide arugula mixture evenly among 8 appetizer plates; top each serving with 1 eggplant slice. Arrange about 1/3 C. fennel mixture on each eggplant slice; top with 2 T. tomatoes and 1 T. cheese. Sprinkle the chopped basil and thyme evenly over cheese.

Yield: 8 servings
Calories: 73
Fat: 2.4g
Fiber: 3.8g

Mozzarella-Stuffed Peppers

Mozzarella-Stuffed Peppers

3 bell peppers

1 T. olive oil

5 – 6 oz.  fresh mozzarella cheese, cubed

8-12 cherry tomatoes, halved or quartered

Half of a red onion, thinly sliced

A generous handful of fresh basil leaves

Salt

Freshly ground black pepper

 

Halve the peppers, remove the seeds. Brush the pepper halves with oil, both inside and out, and place snugly next to each other in an oven dish. Divide mozzarella cubes, halved or quartered cherry tomatoes, onion slices and half of the basil leaves between the pepper halves. Season with salt and pepper and drizzle with olive oil. Bake in the middle of a 180 C/350 F for 30-40 minutes, until mozzarella has melted. Sprinkle the rest of basil leaves on top, drizzle with some more olive oil and serve with a crusty bread.

Corn on the Cob with Lime and Chili

Corn on the Cob with Lime and Chili

6 ears fresh corn on the cob, husked
Refrigerated butter-flavored spray
Juice of 1 lime
1/2 tsp. (2.5 ml) chili powder

Boil the corn in salted simmering water for 3 minutes. Remove from the water. Spray with butter flavored spray. Drizzle with lime juice and dust with chili powder.
Or, place each ear of corn on a sheet of aluminum foil, spray with butter flavored spay, drizzle with lime juice and chili powder. Wrap each ear in the foil. Grill for 10 minutes, turning every few minutes for even cooking. Remove the foil before serving.

Yield: 6 servings
Calories: 79
Fat: 1g
Fiber: 3g

Roasted Brussels Sprouts

Roasted Brussels Sprouts

1 1/2 lb. Brussels sprouts, fresh or frozen (remember to trim and clean fresh ones)

3 T. olive oil

1 tsp. kosher salt

1/2 tsp. freshly ground black pepper

1 tsp. diced garlic (optional)

 

Preheat oven to 400 degrees F. Place sprouts, olive oil, kosher salt, and pepper in a oven-safe pan/baking sheet and mix it up well so that the sprouts are well-coated. Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Brussels sprouts should be, at the very least

Farmer’s Market Tomato & Onion Salad

Farmer’s Market Tomato & Onion Salad

1 1/2 lb. Ripe Heirloom Tomatoes in various colors

6 – 10 Teardrop or Cherry Tomatoes in Red and Yellow

3/4 C. finely diced sweet or red Onion

10 basil Leaves, finely julienned

1/3 C. EVOO

Salt and Pepper

3 T. Red Wine Vinegar

Edible Flower Petals such as Nasturtiums, Marigolds or Borage for garnish, optional

 

Coarsely dice heirloom tomatoes and place in bowl.  Slice teardrops and add to others.  Add onion, basil, olive oil and pepper to taste.  Mix and let stand for 30 minutes.  Just before serving, add vinegar and season with pepper and salt to taste.  Stir gently, sprinkle with edible flower petals if using, and serve.

 

Yield: 4 servings

Calories: 215

Fat: 19g

Fiber: 2g

Creamed Swiss Chard with Bacon

Creamed Swiss Chard with Bacon

1 large bunch mixed white and yellow swiss chard

2 slices thick cut bacon, chopped

3 garlic cloves, minced

2 T. butter

2 T. flour

1 c. whole milk

Salt, pepper, nutmeg

 

Bring a large pot of water to a boil.  Cut the center stems from the swiss chard leaves, and slice into 1/4-1/2 inch pieces.  Coarsely chop leaves. Add stems to boiling water and boil for 7 minutes.  Add leaves and boil for an addition 4-5 minutes.  Drain chard, pressing with the back of a spoon to expel as much liquid as possible. Transfer to cutting board and chop into bite size or smaller pieces.  Return emptied pot to the stove and adjust heat to medium high.  Add bacon and saute until almost crisp.  Add garlic and cook for about 1-2 minutes.  Add chopped chard and stir to evenly mix.  Remove from heat. Make Béchamel:  In a small saucepan, melt butter and add flour.  Mix with a fork break up any chunks and blend until smooth.  Once mixture starts bubbling, cook for 2 minutes, then add milk, whisking until smooth.  Cook until mixture thickens enough to coat the back of a spoon.  Remove from heat.  Drizzle enough béchamel sauce over the chard mixture so that it is well coated, but not so much that the chard is swimming in sauce.  Add salt, pepper, and nutmeg to taste, and enjoy!

Roasted Brussels Sprouts With Pearl Onions and Fresh Thyme

Roasted Brussels Sprouts With Pearl Onions and Fresh Thyme

1 T. olive oil
2 pints (about 1½ lbs total) small Brussels sprouts, trimmed
1 bag (8 oz) frozen small pearl onions, thawed
1 1/2 to 2 C. reduced-sodium chicken broth
1 T. fresh thyme leaves
Salt and pepper

Preheat oven to 350°F. Warm oil in large, heavy, ovenproof skillet over medium heat. Add sprouts; cook 5 minutes, stirring, until slightly golden. Add onions; cook 2 minutes, stirring, until golden. Pour broth into skillet to reach halfway up side of vegetables. Stir in thyme, salt, and pepper. Bring broth to a simmer; transfer pan to oven. Roast 15 to 20 minutes, until a sharp knife easily slides through a sprout. Transfer to serving bowl; serve hot.

Yield: 8 servings
Calories: 70
Fat: 2g
Fiber: 4g

Marinated Beets & Onions with Shallot-Poppy Seed Dressing

Marinated Beets & Onions with Shallot-Poppy Seed Dressing

1-2 T. Olive Oil

1 1/2 – 2 lb. Beets, trimmed

1/3 C. Fruit Flavored Vinegar (or white wine vinegar mixed with 1 T. Fruit juice)

1 T. Honey

1 tsp. Dijon Mustard

2 Shallots, finely minced

1/2 C. EVOO

1 T. Poppy Seeds

1 T. minced Chives

1 tsp. Lemon Zest (or 1 T. minced fresh Lemon Verbena or Lemon Balm)

Salt and Pepper

1 Red Onion, thinly sliced

Salad Greens for lining platter

Minced Chives or Hive Blossom Petals for Garnish

 

Preheat oven to 375.  Coat a large baking dish with olive oil and rub excess oil on beets, adding beets to dish.  Add enough water to just cover the bottom of the dish.   Cover with foil and bake in preheated oven until beets are tender when pierced with a knife, about an hour for large beets.  Remove from oven, uncover and let cool.  In large mixing bowl combine vinegar, honey mustard and shallots.  Slowly whisk in olive oil to make an emulsion.  Whisk in poppy seeds, chives, zest and salt and pepper to taste.  Add onion and toss well.  Let stand until beets are cool.    Carefully peel cooled beets; cut into 1/4” thick slices.  Gently toss beets with onions.  Cover bowl with plastic wrap and chill at least 2 hours before serving.  To serve, line a shallow bowl with salad greens.  Spoon beet salad in center of prepared dish.  Sprinkle with minced chives or chive blossoms and serve.

Sweet Parsnip Spears

Sweet Parsnip Spears

5 parsnips (approx)

2 T. Oil

1 tsp. Thyme

1 tsp. Rosemary

1 T. Honey 

 

Peel and cut parsnips into spears.  Toss with oil, spices and honey.  Roast in 350 degree oven until tender and gooey.

Sauteed Yellow Squash

Sauteed Yellow Squash

1 T. extra-virgin olive oil

2 T. butter

1/2 red bell pepper, chopped

2 small to medium yellow squash, sliced

Salt and pepper

2 T. chopped parsley leaves

2 T. chopped chives or 2 scallions, optional

 

Preheat skillet over medium high heat. Add oil, then butter. When butter melts, add red peppers and squash. Saute 12 to 14 minutes until squash is tender. Add salt, pepper and parsley. Add chives or scallions if you would like a layer of light onion flavor on the dish as well.

Sauteed Spinach and Garlic Chips

Sauteed Spinach and Garlic Chips

1/3 C. extra virgin olive oil

4 cloves garlic, sliced

4 bunches spinach, washed and dried

Pinch hot pepper flakes

 

To a wok or saucepan over a low flame, add oil. Oil should be cold. Add garlic. Fry garlic for about 4 to 5 minutes. Remove when garlic chips are brown and place towels to drain. Add spinach, and pepper flakes. Saute for 3 to 4 minutes. Garnish with garlic chips.

Kale with Pumpkin Seeds

Kale with Pumpkin Seeds

1/2 tsp. salt

1/8 tsp. salt

1 pound kale leaves, coarsely chopped

1 T. canola oil

2 tsp. rice vinegar

1 T. toasted pumpkin seeds

 

In a pot, combine 1/2 tsp. salt and kale in enough water to cover. Let stand for 30 minutes. Drain the kale, leaving any water clinging to leaves. In the same pot over medium-high heat, warm the oil. Add the kale and cook, tossing occasionally, for about 5 minutes, or until wilted. Add the vinegar and the remaining 1/8 tsp. salt. Toss. Serve sprinkled with the seeds. Pass additional vinegar at the table.

Wilted Spinach with Garlic

Wilted Spinach with Garlic

2 T. extra-virgin olive oil

4 cloves garlic, sliced

1 pound triple wash spinach, stems removed

1/4 tsp. grated fresh nutmeg

Coarse salt and black pepper

 

Add oil and garlic to a large skillet. Cook over low heat, until garlic is cooked through. Remove garlic. Add spinach to pan, turning to wilt. Season with nutmeg, salt and pepper. Serve immediately.

Roasted Bell Pepper Salad

Roasted Bell Pepper Salad

3 assorted bell peppers (red, orange, and yellow)

1/8 C. extra-virgin olive oil

1/8 C. chopped fresh Italian parsley

1 garlic clove, minced

Pinch of crushed dried red pepper

Salt to taste

 

Char peppers over open flame, on a grill pan, or in broiler until blackened on all sides. Transfer to large bowl, cover with plastic wrap, and cool. Peel and seed peppers. Cut into 1/2-inch-wide strips. Place peppers in medium bowl. Add all remaining ingredients and toss to coat and serve.

Walt’s Wharf Oak Grilled Artichoke

Walt’s Wharf Oak Grilled Artichoke

4-6 Artichokes

1/4 C. Sesame Oil

1/4 C. Olive Oil

3 T. Honey

2 T. Lemon Juice

2 tsp. Season Salt

2-3 oz Worcestershire

1 C. Mayonnaise

 

Combine all ingredients except artichokes and set aside to allow flavors to meld. Cut artichokes into quarters and steam, boil or microwave until they are tender and/or the leaves are easy to pull from the flower. Grill over any type of barbecue. Baste with garlic butter and grill until the artichokes are hot. Serve with dipping sauce.

Red Pepper Cole Slaw

Red Pepper Cole Slaw

2 Red Bell Peppers, cut into 2 inch strips and the strips sliced into matchsticks

3 Red Bell Peppers, charred and peeled, diced (see note below)

1/2 Head Cabbage, medium to large size, sliced thin

1/2 Large Spanish Onion, small dice

2 T. Cracked Black Pepper

1 tsp. Kosher Salt

1 C. Mayo

1/3 C. Fresh Squeezed Lemon Juice

 

Mix all ingredients well. Wrap and refrigerate for several hours before serving. The extra time allows the flavors to blend. Note: To make roasted red peppers, place washed whole peppers on open flame gas stove burners and turn with tongs as each side becomes black. If you don’t have a gas stove, use a grill or the oven broiler. The key is to blacken the skin evenly on all sides and tops and bottoms. Once the peppers are completely charred place them in bowl and cover with plastic wrap. Allow to sit for 30 minutes until cool. Using a paring knife, gently remove the stem, the seeds and the char. Leave tiny bits of char to add flavor. Peppers can be prepared a day in advance.

Roasted Asparagus with Lemon Zest and Shaved Parmesan

Roasted Asparagus with Lemon Zest and Shaved Parmesan

6-8 asparagus spears, ends trimmed

1 T. olive oil

1/4 C. Parmesan, shaved with vegetable peeler or grater

zest of half a lemon

pinch of kosher salt

pinch ground black pepper

 

Toss asparagus with oil, salt, and pepper. Lay out flat in toaster oven and toast on highest setting, making sure they don’t burn. Once stalks brown slightly and become tender, remove from heat. Toss with zest and cheese. Enjoy.

Green Bean and Sweet Onion Fatoush

Green Bean and Sweet Onion Fatoush

Salad:

1/2 pound green beans, trimmed and cut into 1-inch pieces

1 C. sugar snap peas, sliced lengthwise

1 C. snow peas, sliced lengthwise

1 large cucumber, peeled, seeded, and cut into 3/4-inch chunks

1/2 medium Vidalia onion, diced (about 1/2 C.)

3 whole-wheat pita rounds

2 tsp. extra-virgin olive oil

Salt and pepper

4 oz. feta cheese, crumbled

 

Lemon-Tarragon Vinaigrette:

1 large lemon

2 cloves garlic, minced

1/4 C. olive oil

1/4 C. minced fresh tarragon leaves

Salt and pepper

 

In a medium saucepan over high heat, cook beans and peas in salted boiling water for 2 minutes, until just tender. Drain and rinse in cold water. Pat dry. Heat a grill or grill pan to medium-high heat. Brush pitas with olive oil; spinkle with salt. Grill about 1 minute per side, turning once. Tear into 1-to-2-inch chunks. For vinaigrette: Grate lemon zest and squeeze juice. Combine with remaining ingredients; whisk.

4. In large serving bowl, combine beans and peas, cucumber, onion, pita chunks, vinaigrette, and feta. Season with salt and pepper; let sit 10 minutes to combine flavors.  Tip: If the grill isn’t fired, just toast the pita rounds in a 350 degree oven for about 15 minutes.

Southern Collards

Southern Collards

1 slice (1 ounce) canadian bacon, finely chopped 

1/4 C. finely chopped onion 

1 tsp. canola oil 

1 pound collard greens, chopped or torn into small pieces 

1/4 tsp. salt 

Pinch of ground red pepper 

Wine or cider vinegar 

 

To prep the collard greens for cooking, wash them in a large amount of cold water. Drain the greens (some water clinging to the leaves is fine). Chop off and discard any browned bottom stems. Place a big bunch of the leaves on a work surface. Holding the bunch tightly in one hand, using a cleaver or chef’s knife to slice crosswise into shreds. Continue until all of the leaves are sliced. In a large skillet, combine the bacon, onion, and oil. Set over low heat. Cook, stirring occasionally, for about 3 minutes, or until sizzling. Increase the heat to medium-high. Add the greens to the pan; toss with tongs. Cover and cook, tossing occasionally, for about 4 minutes, or until the leaves are brightly colored and glossy. Add the salt and pepper. Serve with vinegar to drizzle at the table.

 

Yield: 4 servings

Calories: 54

Fat: 1g

Fiber: 4g