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Category: Vegetables

Pickled Radishes

Pickled Radishes

2 C. sliced radishes (8 oz.)

1 small onion, cut into thin wedges and separated

1/2 C. seasoned rice vinegar

1/2 C. sugar

1 1/2 tsp. salt

 

Slice radishes by hand or use the slicing blade of a food processor. Place radish slices and onions in a large bowl or crock. In another bowl stir together vinegar, sugar, and salt until sugar is dissolved. Pour over radish mixture. Cover and refrigerate at least 8 hours or overnight before serving. (Radish mixture will have a very pungent aroma.) Makes 2 C.

 

 

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Bento

Grilled Vegetables with Basil Aioli

Grilled Vegetables with Basil Aioli

1 garlic clove

1/4 C. torn basil leaves

1 egg yolk

1/2 C. olive oil

2 tsp. lemon juice

 

2 large red peppers, quartered, core and seeds removed

1 eggplant, cut into 1/4-inch-thick rounds

1 orange sweet potato, peeled and cut diagonally into 1/4-inch-thick rounds

3 zucchini, sliced lengthwise into 1/4-inch-thick slices

2 red onions, cut into 1/2-inch-thick rounds

1/3 C. olive oil

1 loaf Turkish bread, split and cut into 4 equal pieces

 

To make the basil aioli, put the garlic, basil and egg yolk in a food processor and blend until smooth. With the motor running, gradually add the oil in a thin stream until the mixture thickens. Stir in the lemon juice and season to taste. Cover and refrigerate until ready to serve. Preheat a barbecue grill to medium. Put the pepper, skin side down, around the cool edge of the grill and cook it for 8-10 minutes or until the skin has softened and is blistering. Meanwhile, brush the eggplant, sweet potato, zucchini and onion slices on both sides with olive oil and season them lightly. Cook the vegetables in batches on the middle of the grill for 5-8 minutes or until they are cooked through but still firm. As the vegetable pieces cook, put them on a tray in a single layer to prevent them from steaming, then grill the Turkish bread on both sides until it is lightly marked and toasted. Spread both cut sides of the bread with 1 tsp. of basil aioli and pile some of the grilled vegetables on top. Top with the remaining toast and serve immediately.

 

 

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Oven Roasted Vegetables

Oven Roasted Vegetables

10 unpeeled tiny new potatoes, quartered
1 C. peeled baby carrots
1 small onion, cut into wedges
1/4 C. Olive Oil
3 T. Lemon Juice

3 cloves Garlic, minced
1 T. minced fresh rosemary or oregano

1 tsp. Salt

1/2 tsp. Pepper

1/2 of a small eggplant, quartered lengthwise and cut into 1/2-inch-thick slices

1 medium red or green sweet pepper, cut into 1/2-inch-wide strips

In a 13x9x2-inch baking pan combine potatoes, carrots, and onion. In a small mixing bowl combine olive oil, lemon juice, garlic, rosemary or oregano, salt, and pepper. Drizzle over vegetables in baking pan; toss to coat. Roast, uncovered, in a preheated 450° oven for 30 minutes, stirring occasionally. Remove from the oven. Add eggplant and sweet pepper; toss to combine. Return to oven; roast about 15 minutes more, or till vegetables are tender and brown on the edges, stirring occasionally.

 

Fried Cabbage with Bacon, Onion, and Garlic

Fried Cabbage with Bacon, Onion, and Garlic

  • 19772a9f40728cf2c1c43313efeaea6f6 slices bacon, chopped
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 large head cabbage, cored and sliced
  • 1 tablespoon salt, or to taste
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon paprika

Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes. Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.

Zucchini Oven Fries

Zucchini Oven Fries

1/3 C. seasoned bread crumbs

1/4 C. grated Parmesan cheese

4-5 small zucchini

1 beaten egg

 

Preheat oven to 450 degrees. Trim zucchini and cut in half lengthwise, then slice into 1/4 inch wide sticks resembling french fries. Combine bread crumbs and grated cheese in a shallow bowl. Beat egg in a 2nd shallow bowl and dip zucchini fries into egg, then into crumb mixture. Place on baking sheet coated with nonstick cooking spray. Bake at 450 degrees for 20-25 minutes or until golden brown and tender.

 

 

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Vlad’s Very Garlicky Greens

Vlad’s Very Garlicky Greens

5 to 7 cloves garlic, peeled, plus 2 cloves garlic, one sliced, one minced

Enough olive oil to cover the bottom of a wide sauté pan

4 big handfuls greens (baby mustard, turnip, chard), picked and roughly shredded

Salt and freshly ground black pepper

 

Place sauté pan over medium heat and then lightly crush 5 to 6 garlic cloves. When the pan is hot, add just enough oil to cover the bottom of the pan and add the garlic. Cook, stirring frequently until golden brown (3 to 5 minutes). Remove from the oil. At this point, the greens can be quickly Sautéed for a mild garlic flavor.  If you’re looking for something a little stronger, thinly sliver 1 clove and add it to the pan stirring constantly (burned garlic is not Good Eats, nor is anything that touches it). Once the slivers turn golden, add the greens and toss to coat with the hot oil. Season with salt and pepper as soon as the greens start to wilt and plate immediately.  If you’re looking for even more garlic flavor, finely mince a clove of garlic and toss it into the greens during the last 30 seconds of cooking and toss the greens to distribute. Keep the pan and the greens moving constantly, if you can.  Serve as a side dish or toss with pasta and serve as a main course.

 

 

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Sesame Snow Peas

Sesame Snow Peas

1 1/2 C. snow peas, about 6 ounces, strings removed

1 tsp. soy sauce

1/4 tsp. dark sesame oil

1 tsp. toasted sesame seeds

 

Toss the snow peas with soy sauce and sesame oil in a medium microwave-safe bowl. Cover tightly. Microwave at full power until crisp-tender, about 1 1/2 minutes. Transfer to a serving dish, sprinkle with sesame seeds, and serve.

 

Yield:  2 servings

Calories: 51

Fat: 1.5g

Fiber: 2.5g

 

 

Mama’s Cafe’s Southern Style Green Beans

Mama’s Cafe’s Southern Style Green Beans

Olive oil

1/2 C. chopped pecans

1/4 C. sliced almonds

1 16-ounce frozen green beans or fresh green beans

1 tsp. chopped garlic

2 tsp. lime juice

Sprinkle of Granulated Garlic

Salt and pepper

1/4 to 1/2 tsp. red pepper flakes

Sprinkling of finely shredded or grated Parmesan

 

Heat oil in skillet over medium high heat. Add pecans and almonds, sauté briefly and add green beans. Add garlic and lime juice. Stirring frequently, cook beans until crisp tender. Sprinkle lightly with granulated garlic, salt, pepper and red pepper flakes and cook, stirring frequently, for 2 to 4 minutes (time depends if you want your beans crisp tender or tender). Transfer mixture to an oven proof bowl or dish and place in 200-degree oven until ready to serve. Sprinkle with cheese just before taking to the table.

 

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Corn Pudding

Corn Pudding

2 tsp. olive oil
1 small onion, diced
2 cloves garlic, chopped
4 C. fresh corn (about 10 ears)
3 eggs

1/2 C. flour
1 C. half-and-half

1 tsp. chopped fresh basil

1/2 tsp. cracked black pepper

Salt to taste

1/4 C. grated Parmesan cheese

1/4 C. grated Gouda cheese

1/2 C. grated sharp Cheddar cheese

 

Preheat oven to 350°. In a medium-size sauté pan, heat olive oil until very hot. Add onion and garlic and sauté until you can smell the aroma, 1 to 2 minutes. Add corn and sauté just to coat with the olive oil. Remove from heat and place in a large bowl to cool.  While corn is cooling, in a small bowl whisk together eggs, flour, half-and-half, basil, pepper, and salt until well blended. Pour over cooled corn and mix well. Combine cheeses in a separate bowl. Pour corn mixture into a well-greased 9 by 9-inch baking dish, top with the cheeses, and bake for 35 to 45 minutes, or until top is golden brown and custard is set. Serve the pudding warm.

 

Baby Leeks in Wine Sauce

Baby Leeks in Wine Sauce

24 baby leeks (about 1/2 in. wide)

3/4 C. chopped onion

1 clove garlic, chopped

3/4 C. dry white wine

3/4 C. chicken or vegetable broth

1/2 lemon, thinly sliced

2 Roma tomatoes (about 6 oz. total), cored, seeded, and chopped

8 to 10 parsley sprigs

Thin strands of lemon peel

Salt and fresh-ground pepper

 

Trim off and discard leek roots and tops, making each leek 6 inches long. Rinse well. In a 10- to 12-inch nonstick frying pan, combine onion and garlic. Stir over medium-high heat until onion is limp, 4 to 5 minutes. Add wine, broth, lemon slices, tomatoes, and parsley to pan. Lay leeks in pan. Cover and bring to boiling over high heat. Turn heat to low and simmer until leeks are tender when pierced, about 10 minutes. With a slotted spoon, transfer leeks to a shallow rimmed dish. Discard lemon slices and parsley. Boil tomato mixture over high heat until reduced to about 1 C., 3 to 5 minutes. Pour sauce across center of leeks. Garnish with lemon peel and season to taste with salt and pepper. Serve warm or at room temperature.

 

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Soyccatash

Soyccatash

soyccatash1 cube low sodium, vegetable bouillon

1/2 large red onion, chopped

1 red bell pepper, cored, seeded and diced

2 C. frozen edamame

1 C. frozen corn

1/2 T. unsalted butter

salt and pepper to taste

2 T. chopped basil

1/4 C. water

 

Boil the edamame in salted water for six minutes. Add corn two minutes before the edamame is done. Drain and set aside in bowl. Add 1/4 C. water and 1/2 T. butter and the bouillon cube to the saucepan. Stir to dissolve the bouillon. Add the red pepper and onion to the saucepan and cook until the onions are fragrant and transluscent, about a couple minutes. Add the edamame and corn to the saucepan and toss to combine well. Salt and pepper to taste. Remove from heat and add the chopped basil. This can be served hot, room temperature or even cold. It’s pretty versatile, and a nice colorful side for a chilly spring day.

 

 

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Asparagus Fritters

Asparagus Fritters

2 lb. asparagus, cut in 1″ pieces blanched

1-1/2 C. flour

2 tsp. fresh grated parmesan cheese

1 pinch salt

1 pinch dried basil, oregano or thyme

4 eggs beaten

1 C. milk

 

Combine flour with freshly grated parmesan cheese, a pinch of salt, and a little pinch of an herb; beat the eggs and whisk in the milk. Combine wet ingredients with the dry and mix thoroughly. Fold the asparagus into the batter completely. In a frying pan, melt 1 tsp. butter with 1 tsp. vegetable oil. With a spoon, drop enough asparagus and batter into the pan to make fritters about 3″ in diameter. Cook a couple of minutes, or until the edges start to brown. Flip over and continue to cook for a couple minutes more, until done.

 

 

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Colifloren Adobo – Marinated, Pickled Cauliflower

Colifloren Adobo – Marinated, Pickled Cauliflower

1 pinch saffron threads

8 oz. cauliflower

1/4 cup olive oil

3 garlic cloves

½ teaspoon oak-smoked sweet Spanish paprika (pimenton duke)

3 tablespoons sherry vinegar

1 pinch sugar

1 sprig rosemary

2 slices lemon

Sea Salt

Freshly ground white pepper

1 handful freshly chopped flat-leaf parsley — to serve

 cauliflower

Put the saffron threads in a bowl with 2 tablespoons hot water. Break the cauliflower into florets and slice thinly through the head and stem. Blanch in a saucepan of boiling water for 30 seconds, strain, and transfer to a bowl. Heat the oil in a skillet, then add the whole garlic cloves, paprika, vinegar, sugar, rosemary, lemon, salt, and pepper. Let boil for 3 minutes. Add the saffron and its soaking water, then pour the mixture over the cauliflower and stir well. Cover with plastic wrap and let marinate in the refrigerator for 3 days.   Serve at room temperature, sprinkled with chopped parsley.

 

 

From Easy Tapas

 

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Tomato Steak with Baked Goat Cheese and Herb Salad

Tomato Steak with Baked Goat Cheese and Herb Salad

tomatosteak1/4 C. fine dried bread crumbs

Gray salt

Freshly ground black pepper

1 large egg

4 rounds fresh goat cheese, about 2 oz. each

4 thick, ripe beefsteak tomato slices

2 T. extra-virgin olive oil, plus more for the salad

2 C. lightly packed mixed tender fresh herb leaves such as basil, chervil, tarragon, Italian flat-leaf parsley, chives (1-inch lengths), or young cress

Red wine vinegar

 

In a small, shallow bowl, mix the bread crumbs with salt and pepper, to taste. In another small, shallow bowl, beat the egg just until blended. Dip each goat cheese round in the egg, and then in bread crumbs, patting the crumbs in place. Cover and refrigerate the coated cheese rounds for about 15 minutes. Center the tomato slices on 4 salad plates and season with salt and pepper. Heat a large nonstick skillet over moderately high heat and pour in 2 T. olive oil. When the oil is almost smoking, add the cheese rounds. Cook until lightly browned, about 45 seconds. Turn them over and cook on the other side until the cheese just feels quivery, about 45 seconds longer, depending on the thickness of the rounds. Place a cheese round on each tomato slice. In a bowl, toss the herbs with a light drizzle of olive oil, a splash of red wine vinegar, and salt and pepper, to taste. Mound the herbs on top of the cheese, dividing them evenly. Serve immediately. Michael’s Notes: This salad looks best when the tomato slice and the goat cheese slice are about the same size. So if you can only find goat cheese in small logs, you may want to serve 2 goat cheese rounds to each diner and perch them on slices of smaller tomatoes. Be sure you take all the stems off the herbs carefully so your guests can enjoy just the soft leaves.

 

 

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Roasted Cauliflower and Carrots, with Anchovy-garlic-lemon Dressing

Roasted Cauliflower and Carrots, with Anchovy-garlic-lemon Dressing

cauliflower-salad-small1 head cauliflower (about 3 pounds, 1 1/2 kilos)

About 2/3 cup (150 ml) olive oil

Salt

2 lemons, preferably organic: 1 small halved, and cut into thin slices; and the juice from the second lemon, or more, to taste

Good pinch Maras or Aleppo pepper

2-3 sprigs thyme or oregano

3 medium carrots, thinly sliced

1 large, or 2 medium garlic cloves, sliced

3-4 anchovy fillets, drained

1/4 cup extra virgin olive oil

A handful torn arugula leaves

About 2 tablespoons preserved lemon cut into thin strips (optional)

2/3 cup toasted walnuts

Freshly ground pepper to taste

 

Preheat the oven to 375ºF. Divide the cauliflower into florets, cutting the tougher stems into small pieces. Place the florets and stems in a bowl and drizzle with half the olive oil, sprinkling with a little salt. Toss with your hands or with large spatulas then transfer to a baking pan lined with parchment paper. Insert the lemon slices between the florets, sprinkle with the pepper and scatter the thyme or oregano over the cauliflower. Roast for about 30 minutes, until the florets are fork-tender and start to caramelize. Discard the thyme and transfer the roasted cauliflower to a large serving bowl. Set aside the roasted lemon slices. While the cauliflower roasts warm the rest of the olive oil in a heavy skillet and sauté the carrots, tossing often for 3-4 minutes; add half the lemon juice and 1 tablespoon water and continue to sauté tossing often, until the juices are evaporated and the carrots are tender, about 8 minutes. If they need more cooking add another tablespoon of water and cook a bit longer. The carrots should be left with just olive oil. With a slotted spoon transfer the carrots to the serving bowl with the cauliflower. In the skillet add the garlic and toss a few times, with whatever oil is left, just to soften, then remove from the heat. In the bowl of a mixer or blender add the garlic, half the roasted lemon slices, the anchovies and the extra virgin olive oil and process to get a smooth paste. Taste and add the rest of the lemon slices, and more lemon juice if needed to get a dressing with a strong sharp-salty flavor. If it is too thick, add 1-2 tablespoons water.  Pour over the cauliflower and carrots, add the arugula and the preserved lemon, if you use it, and toss—preferably with your hands—then scatter the walnuts over the salad, and sprinkle with freshly ground pepper. Serve warm or at room temperature.

Marinated Grilled Portobello Mushrooms with Spicy Pepper Sauce

Marinated Grilled Portobello Mushrooms with Spicy Pepper Sauce

4 cloves garlic, chopped
2 tsp. chopped fresh thyme
1 tsp. chopped fresh rosemary
1 tsp. cracked black pepper
1/4 C. red wine vinegar
2/3 C. extra virgin olive oil

6 large Portobello mushrooms

1 C. red wine
3 cloves garlic, chopped
2 shallots, chopped
2 C. roasted vegetable stock

1 jalapeño pepper, roasted, peeled, stemmed, and seeded

2 Anaheim peppers, roasted, peeled, stemmed, and seeded

1 tsp. ground coriander

2 tsp. ground toasted cumin seeds

1 t chopped cilantro

2 tsp. unsalted butter

Salt

Freshly ground black pepper

 

To prepare the marinade, put all of the ingredients in a small bowl and whisk together. Remove the stems from the portabellos and discard them. Place the mushroom caps in a large bowl, pour the marinade over them, and toss well. Let marinate for at least 30 minutes. To prepare the sauce, put the red wine, garlic, and shallots in a medium saucepan and reduce over high heat until about 1/3 C. of liquid remains, about 4 minutes. Add the vegetable stock and peppers, decrease the heat to medium, and reduce until about half of the liquid remains. Purée the sauce in the pan with a handheld blender. Alternatively, transfer the sauce to the bowl of a food processor and blend, then return to the pan. Season to taste with the coriander, cumin, and cilantro. Add the butter, and stir well. Season to taste with the salt and pepper. Keep warm. To prepare the mushrooms, oil the grill racks and heat the grill to very hot. Remove the mushrooms from the marinade, letting the excess marinade drain off, and place the caps on the grill. Grill on each side for 3 to 4 minutes, or until tender. To serve, divide the mashed potatoes or polenta among the serving plates. Top with the mushrooms and pour some of the sauce over them. Serve immediately with the remaining sauce in a bowl on the side.

 

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Ina Garten’s Delicious Lemon Parmesan Roasted Broccoli

Ina Garten’s Delicious Lemon Parmesan Roasted Broccoli

broccoli4 to 5 pounds broccoli

4 garlic cloves, peeled and thinly sliced

Good olive oil

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

2 teaspoons grated lemon zest

2 tablespoons freshly squeezed lemon juice

3 tablespoons pine nuts, toasted

1/3 cup freshly grated Parmesan cheese

2 tablespoons julienned fresh basil leaves (about 12 leaves)

 

Preheat the oven to 425 degrees F.  Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.  Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.

 

 

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Fiddleheads with Artichokes and Wild Leeks

Fiddleheads with Artichokes and Wild Leeks

1 T. olive oil

3 or 4 wild leeks, chopped

6 mushrooms, chopped

2 ounces white wine

2 ounces vegetable stock

1 ounce of lemon juice (optional)

1 cup or so of fiddleheads

3/4 cup or so of artichoke hearts

Parmesan cheese for garnish (optional)

 fiddleheads

In a large skillet heat olive oil until it shimmers. Add wild leeks and cook until softened, 3 or 4 minutes. Add the mushrooms and cook until they have thrown off their liquid, about 5 minutes. Add white wine and vegetable stock and heat through. Add fiddleheads and increase heat to medium-high. Cook until the fiddleheads are almost tender about 10 minutes. Add more vegetable stock if it is too dry. Add artichokes and cook until they are heated through and fiddleheads are completely cooked, about 5 minutes.  Garnish with shaved Parmesan cheese.

Celery Root French Fries with Remoulade Dipping Sauce

Celery Root French Fries with Remoulade Dipping Sauce

2 lb. whole celery root, peeled, and cut into 2-inch by 1-inch batons

1/2 C. flour, seasoned with 1 tsp. Essence, recipe follows

1 egg, beaten

1/2 C. bread crumbs, seasoned with 1 tsp. Essence, recipe follows

Salt and pepper

Oil, for frying

1/4 C. Parmesan

1/4 C. snipped chives

Remoulade Dipping Sauce:

1 C. prepared or homemade mayonnaise

2 T. minced celery

2 T. minced green onions

1 tsp. minced shallots

1 tsp. minced garlic

1 T. Creole mustard

2 T. ketchup

Salt and pepper

 

For remoulade: Combine all the ingredients in a mixing bowl and mix until incorporated. Season with salt and pepper. Set aside.  For the celery root French-fries: Lightly toss the celery root in the flour. Dip into the egg mixture, removing any excess. Turn into the bread crumbs, coating both sides completely. In a large sauté pan, heat the vegetable oil. When the oil is hot, add the celery root fries, carefully not to over- crowd the fries. Fry on one side until golden, about 2 to 3 minutes. Turn over and continue frying until done, about 2 to 3 minutes. Remove with a slotted spoon and place on a paper-lined plate. Spoon a small amount of the remoulade onto the plate and pile the fries in the center. Adjust seasonings with salt and pepper. Garnish with the Parmesan and chives.

 

Essence (Emeril’s Creole Seasoning):

 

2 1/2 T. paprika

2 T. salt

2 T. garlic powder

1 T. black pepper

1 T. onion powder

1 T. cayenne pepper

1 T. dried leaf oregano

1 T. dried thyme

 

Combine all ingredients thoroughly and store in an airtight jar or container.

 

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Cauliflower and Green Bean Stir-Fry with Oyster Sauce

Cauliflower and Green Bean Stir-Fry with Oyster Sauce

cauliflower-and-green-bean-stir-fry-with-oyster-sauce-25100009rca-ss1 small head cauliflower (about 1 1/4 pounds) trimmed and cut into bite-size florets

4 ounces fresh green beans, cut in 1 1/2″ pieces

2 T. reduced-sodium soy sauce

1 tsp. granular sugar substitute

2 T. canola oil

2 tsp. minced peeled fresh ginger

1 garlic clove, pushed through a press

3 green onions, chopped

1/4 C. water

2 T. oyster sauce

2 T. slivered almonds

 

Steam or boil cauliflower and green beans 6-7 minutes, until tender; drain. Place in a large bowl, add soy sauce and sugar substitute; toss to coat.  Heat oil in a wok or large skillet over medium-high heat. Add ginger and garlic. Stir-fry until fragrant, about 15 seconds. Stir-fry until green onions soften, about 2 minutes. Add cauliflower and green beans; mix well. Add water and oyster sauce; bring to a boil. Cook 1-2 minutes. Transfer to a serving bowl; sprinkle with almonds.

Braised Hearty Greens with Chorizo and Pimentos

Braised Hearty Greens with Chorizo and Pimentos

BraisedHeartyGreenswithChorizoandPimentos8 oz. chorizo sausage, halved lengthwise and sliced 1/4-inch thick

1/2 C. thinly sliced red onion

2 1/2 pounds hearty greens (kale, mustard, turnip, or collards), stemmed and leaves chopped

1 C. low-sodium chicken broth

1 T. packed brown sugar

Salt and pepper

1/2 C. chopped jarred pimento peppers

2 T. unsalted butter

2 T. sherry vinegar

 

Cook chorizo in Dutch oven over medium heat until browned, 6 to 8 minutes. Using slotted spoon, transfer chorizo to paper towel-lined plate. Cook onion in now-empty pot until softened, about 5 minutes. Add half of greens, broth, sugar, and 1/2 tsp. salt. Cover and cook until greens are beginning to wilt, about 1 minute. Stir in remaining greens and cook, covered, stirring occasionally, over medium-low heat until completely tender, about 30 minutes. Remove lid and cook over medium-high heat, stirring occasionally, until liquid is nearly evaporated, about 10 minutes. Stir in chorizo, pimentos, butter, and vinegar and cook until butter is melted, about 30 seconds. Season with salt and pepper to taste. Serve.

 

 

 

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Baked Asparagus with Balsamic Butter Sauce

Baked Asparagus with Balsamic Butter Sauce

1 bunch fresh asparagus, trimmed

Cooking spray

Salt and pepper to taste

2 T. butter

1 T. soy sauce

1 tsp. balsamic vinegar

 asp

Preheat oven to 400 degrees F (200 degrees C). Arrange the asparagus on a baking sheet. Coat asparagus with cooking spray, and season with salt and pepper. Bake asparagus 12 minutes in the preheated oven, or until tender. Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve.

 

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Turnip Greens

Turnip Greens

greens1 tablespoon olive oil

1 shallot, chopped

1 clove garlic, chopped

1 teaspoon red pepper flakes

1 1/2 pounds turnip greens, washed, stemmed, and chopped

Freshly ground black pepper

2 tablespoons Dijon mustard

1 cup chicken stock

1/2 cup chopped pecans, toasted

 

Heat olive oil in Dutch oven over medium heat.  Add shallot, garlic and red pepper flakes and sauté until tender and fragrant. Add the washed and cleaned turnip greens. Mix together. Cook until they have wilted down, about 3 minutes. Add pepper to taste. In a small bowl, whisk the Dijon mustard with the chicken stock. Add to the wilted greens and cook until the liquid has all but evaporated. Add the toasted pecans and serve immediately.

Cauliflower and Brussels Sprouts Salad with Mustard-Caper Butter

Cauliflower and Brussels Sprouts Salad with Mustard-Caper Butter

sprout2 garlic cloves

Sea salt

6 T. butter, softened

2 tsp. Dijon mustard

1/4 C. drained small capers, rinsed

Grated zest of 1 lemon

3 T. chopped marjoram

Black pepper

1 lb. Brussels sprouts

1 small head (1/2 lb.) white cauliflower

1 small head (1/2 lb.) Romanesco (green) cauliflower

 

To make the mustard-caper butter, lb. the garlic with a half-tsp. salt in a mortar until smooth. Stir the garlic into the butter with the mustard, capers, lemon zest and marjoram. Season to taste with pepper. (The butter can be made a day ahead and refrigerated. Bring to room temperature before serving.) Trim the base off the Brussels sprouts, then slice them in half or, if large, into quarters. Cut the cauliflower into bite-sized pieces. Bring a large pot of water to a boil and add salt. Add the Brussels sprouts and cook for 3 minutes. Then add the other vegetables and continue to cook until tender, about 5 minutes. Drain, shake off any excess water, and then toss with the mustard-caper butter. Taste for salt, season with pepper and toss again.

 

 

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Edamame, Slow-roasted Tomatoes, Mozzarella, and Fennel Salad

Edamame, Slow-roasted Tomatoes, Mozzarella, and Fennel Salad

salad1 ½ cups edamame, cooked and cooled

½ cup slow roasted cherry tomatoes (I roasted each punnet of cherry tomatoes with 1 tbsp olive oil and ½ T. kosher salt for 3 hours at 225F)

1 blob of fresh mozzarella (about 4oz), torn

½ cup fennel, finely chopped

A handful of small basil leaves

1 tsp. good extra virgin olive oil

1 T. red wine vinegar

Zest and juice of 1 lemon

A small pinch of good salt

A large pinch of red pepper flakes

 

Combine the salad ingredients, whisk the dressing ingredients, and toss together.

 

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Slow Roasted Tomatoes

Slow Roasted Tomatoes

Cherry, grape or small Roma tomatoes

Whole gloves of garlic, unpeeled

Olive oil

Herbs such as thyme or rosemary (optional)

 

Preheat oven to 225°F. Halve each cherry or grape tomato crosswise, or Roma tomato lengthwise and arrange on a parchment-lined baking sheet along with the cloves of garlic. Drizzle with olive oil, just enough to make the tomatoes glisten. Sprinkle herbs on, if you are using them, and salt and pepper, though go easily on these because the finished product will be so flavorful you’ll need very little to help it along.  Bake the tomatoes in the oven for about three hours. You want the tomatoes to be shriveled and dry, but with a little juice left inside–this could take more or less time depending on the size of your tomatoes.   Either use them right away or let them cool, cover them with some extra olive oil and keep them in the fridge for the best summer condiment, ever. And for snacking.

 

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Grilled Vegetable Shish Kebabs with Sherry-Peppercorn Marinade

Grilled Vegetable Shish Kebabs with Sherry-Peppercorn Marinade

2 lb. button mushrooms
1 sweet onion or red onion, cut into chunks
1 small zucchini, cut into chunks
1 small eggplant, cut into chunks
1 yellow squash, cut into chunks

1 C. dry sherry
3 cloves garlic, chopped
2 shallots, chopped
1/4 C. sherry vinegar
1 tsp. green peppercorns
1/3 C. extra virgin olive oil
1 T. chopped fresh thyme
Salt
Freshly ground black pepper

 

Soak 12 bamboo skewers in a pan filled with water for at least 30 minutes, then dry them with a kitchen towel. Put the vegetables on the skewers and set aside. To prepare the marinade, combine the sherry, garlic, and shallots in a small sauté pan over high heat and reduce until about 1 T. of the sherry remains. Transfer the sherry mixture to a medium bowl and add the sherry vinegar and peppercorns. Whisk in the olive oil until emulsified. Add the thyme and season to taste with salt and pepper. Pour the marinade over the vegetables and set aside to marinate for at least 30 minutes.  In the meantime, prepare the grill. Place the skewers on the hot grill and cook, occasionally brushing the vegetables with the leftover marinade. Cook for 5 to 8 minutes, or until the vegetables are crisp-tender. Remove skewers from the grill, set on a platter, drizzle with remaining marinade, and serve immediately.

 

Braised Globe Artichokes with Fennel, Tomato, Preserved Lemons and Black Olives

Braised Globe Artichokes with Fennel, Tomato, Preserved Lemons and Black Olives

2 heads of fennel

1/2 a lemon and 1/2 a preserved lemon, fairly finely chopped

1tbsp olive oil

1oz unsalted butter

2 globe artichokes

2 bay leaves

2 cloves of garlic, chopped

3tsp sage, chopped

1 small pinch of saffron

4 good-quality, properly ripe tomatoes, preferably plum

2fl oz chicken stock

 

Heat the oven to 350F. Trim the fibrous outer layer from the fennel bulbs and cut into quarters. Reserve the fennel fronds to scatter over the finished dish. Squeeze over a little of the lemon juice. In a heavy-based saucepan add the olive oil and butter. Place over a medium flame and, once the butter begins to melt, add the fennel, season with a little salt and cook gently for 10 minutes or so. Meanwhile, trim the artichoke. This is not as hard as it seems, but it is imperative that your knife is very sharp. Lay it on its side and bring your knife down about a third of the way down the artichoke and simply cut all the way through. Throw away the top and trim all the way around the base until you come to the choke. All that is left to do now is to cut the choke in half and, with a small knife, trim out the spiky, fibrous inner core. Now, quickly rub the artichoke with the half lemon before adding it to the fennel along with the bay leaves, garlic and sage. Add the saffron and stir to combine. Roughly chop the (omega) tomatoes and add to the pan, along with the preserved lemon, followed by the stock. Cover and place in the oven for 40 minutes or until the fennel is very tender. Check for seasoning and pour into the bowl, then serve with basil oil and some grated Parmesan.

 

 

Yield:

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Roasted Mushrooms with Garlic & Thyme

Roasted Mushrooms with Garlic & Thyme

SNB12986a16 even-sized open cup mushrooms, stalks cut level
3 T. olive or vegetable oil
2 cloves garlic, chopped very finely
3 T. unsalted butter, softened
2 T. fresh thyme, chopped
½ tsp garlic powder
5 T. fresh breadcrumbs
1½ T. lemon juice
salt and freshly ground black pepper to taste

Preheat the oven to 400F. Lightly fry the mushrooms, cap-side down, in hot oil for 2-3 minutes. Arrange the mushrooms in a a 9×13 cooking dish (or whatever rectangular oven-proof dish you have on hand) with the stalks facing upwards. In a small bowl, mix together the butter (make sure its softened), garlic, thyme, lemon juice and seasoning. Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top. Either refrigerate for later use, or bake immediately in the oven for 15 minutes or golden around the mushroom cap.

Roasted Brussels Sprouts with Bacon and Garlic

Roasted Brussels Sprouts with Bacon and Garlic

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1 large bag of Brussel sprouts or a stalk 1/4 C. of EVOO
1 T. minced garlic
salt and pepper to taste
7 pieces of crispy bacon.

Preheat your oven to 450 degrees. Toss the sprouts, EVOO, garlic, salt and pepper. Bake the sprouts for 20-25 minutes until charred. Do not over cook or they will be mushy and most people do not like them this way. They should be like biting a nectarine…not hard like an apple and not soft like an overripe peach. Remove from oven and mix with bacon pieces. Serve immediately.

Creamed Spinach

Creamed Spinach

5 pounds fresh spinach (or 2 1/2 pounds baby spinach), trimmed and washed, with some water clinging to leaves
2 tablespoons unsalted butter
2 shallots, minced
1/4 cup all-purpose flour
3 cups whole milk
Coarse salt and freshly ground pepper
Pinch of freshly grated nutmeg

Working in batches, steam spinach, covered, in a large pot over medium-high heat, stirring occasionally, until wilted, 2 to 4 minutes. Drain. Let cool. Squeeze out and reserve liquid. Chop spinach. (You should have 4 1/2 cups.) Melt butter in a medium skillet over medium heat. Cook shallots until translucent, about 3 minutes. Add flour, and cook, whisking, until raw flour smell is cooked off, 1 to 2 minutes. Gradually whisk in milk. Bring to a simmer, and cook for 2 minutes. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Stir in spinach. If mixture is too thick, thin with reserved spinach liquid. Stir in nutmeg. Continue to cook until warmed through. Serve immediately.

Crispy Zucchini Fritters

Crispy Zucchini Fritters

About 1 pound of roughly grated zucchini
1 small onion, grated
1-2 cloves garlic, finely minced
2 eggs, beaten

⅓ cup all purpose flour

⅓ cup cornmeal

⅓ cup dry breadcrumbs

1 teaspoon salt
about 10 grinds black pepper
2-3 tablespoon finely chopped fresh herbs
about 1 cup buttermilk
1 teaspoon baking powder
2 tablespoons sesame seeds
vegetable oil for frying

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Combine the zucchini, onion, garlic and eggs. Thoroughly mix in the flour, cornmeal, bread crumbs, salt and pepper, and herbs. Stir in enough buttermilk to achieve a fairly thick batter – a bit thicker than a pancake batter. Let this mixture sit for about 30 minutes, and if liquid separates out at all, stir in a couple more tablespoons of flour. Add the baking powder and sesame seeds, and allow to rest for another 5 minutes. Heat ½ inch of vegetable oil in a 12 to 14-inch-wide saute pan. When the oil is hot, use a large spoon to carefully lower about ¼ cup of the batter into the pan, and spread it out slightly. It should begin to sizzle at the edges immediately; do not allow them to touch. Fry for 3 minutes, until they are well browned on the bottom, and you should be able to easily turn them with a pair of tongs – if not, let them cook another minute, and then turn. Fry on the other side until crispy and deep golden brown. Remove to clean newspaper, or paper towels to drain, sprinkle lightly with coarse salt. Repeat until all of the batter is used up.

Roasted Turnips, Shallots, and Garlic with Rosemary

Roasted Turnips, Shallots, and Garlic with Rosemary

6a00d8341c63d853ef00e54f4a6f768833-800wi1 medium head garlic
1 ½ lb. turnips or rutabagas, peeled and cut into 1 1/4-inch pieces
4 shallots, peeled
2 T. unsalted butter melted or vegetable or olive oil, or a combination
1 tsp. dried rosemary (crumbled), or 1 tsp. dried thyme, or 2 tsp. fresh rosemary or thyme
Table salt
Ground black pepper

Heat oven to 375 degrees. If roasting garlic cloves in skins, simply break head into individual cloves. If you wish to roast cloves out of skins, put whole, unpeeled head in a small saucepan with water to cover. Bring water to boil, then simmer to soften cloves and loosen skins, about 10 minutes. Drain and refresh garlic head under cold water. Separate cloves and peel. Put vegetables (excluding garlic) into a roasting pan large enough to hold them without crowding. Toss vegetables with butter and/or oil, rosemary or thyme, and sprinkle with salt. Roast, stirring or shaking vegetables every 15 minutes for 30 minutes. Add garlic. Raise heat to 425 degrees and continue roasting until tender and evenly browned, 15 to 20 minutes. Sprinkle with pepper; taste and adjust seasonings. Serve hot or at room temperature.

Roasted Mushrooms with Garlic & Thyme

Roasted Mushrooms with Garlic & Thyme

d35bdf754cf61ddb59e76e9ddd9584b516 even-sized open cup mushrooms, stalks cut level
3 T. olive or vegetable oil
2 cloves garlic, chopped very finely
3 T. unsalted butter, softened
2 T. fresh thyme, chopped
½ tsp. garlic powder
5 T. fresh breadcrumbs
1½ T. lemon juice
Salt and freshly ground black pepper to taste

Preheat the oven to 400F. Lightly fry the mushrooms, cap-side down, in hot oil for 2-3 minutes. Arrange the mushrooms in a 9×13 cooking dish (or whatever rectangular oven-proof dish you have on hand) with the stalks facing upwards. In a small bowl, mix together the butter (make sure it’s softened), garlic, thyme, lemon juice and seasoning. Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top. Either refrigerate for later use, or bake immediately in the oven for 15 minutes or golden around the mushroom cap.

Grilled Squash Ribbons and Prosciutto with Mint Dressing

Grilled Squash Ribbons and Prosciutto with Mint Dressing

5e12de50465b335110061fcc13f5a0ae1 teaspoon finely grated lime zest
1/4 cup fresh lime juice
1/4 cup chopped mint
2 garlic cloves, very finely chopped
1/4 cup extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
2 medium zucchini, very thinly sliced lengthwise on a mandoline
2 medium yellow squash, very thinly sliced lengthwise on a mandoline
6 ounces thinly sliced prosciutto

Light a grill or preheat a grill pan. In a small bowl, combine the lime zest and juice with the mint, garlic and the 1/4 cup of olive oil. Season with salt and pepper. Alternately thread the zucchini, yellow squash and prosciutto onto 4 pairs of 12-inch bamboo skewers. Lightly brush the vegetables and prosciutto with olive oil and season generously with salt and pepper. Grill the skewers over high heat until the zucchini and yellow squash are lightly charred, about 1 1/2 minutes per side. Serve with the mint dressing on the side.

Creamed Corn with Bacon and Blue Cheese

Creamed Corn with Bacon and Blue Cheese

5 me9027892714dium ears fresh corn, husks and silk removed
4 slices bacon, cut into 1/2-inch pieces
1 medium shallot, minced
1 clove garlic, minced
1 1/2 C. heavy cream
1/2 tsp. dried thyme
1 pinch cayenne pepper
2 ounces blue cheese, crumbled
Salt and ground black pepper

Cut the kernels from three ears of corn and transfer them to a medium bowl. Firmly scrape the cobs with the back of a butter knife to collect the pulp and milk in the same bowl. Grate the remaining two ears of corn on the coarse side of a box grater set into the bowl with the previously cut kernels. Firmly scrape the remaining two cobs with the back of a butter knife to collect the pulp and milk in the same bowl. Cook the bacon pieces in a large nonstick skillet over medium-high heat until crisp and brown, about 5 minutes. Transfer the bacon to a paper towel-lined plate to drain; set aside. Remove and discard all but 2 T. rendered bacon fat from the pan. Add the shallot and cook until softened but not browned, 1 to 2 minutes. Add the garlic and cook until aromatic, about 30 seconds. Stir in the corn kernels and pulp as well as the cream, thyme and cayenne. Bring the mixture to a simmer and cook, adjusting the heat as necessary and stirring occasionally, until the corn is tender and the mixture has thickened, 10 to 15 minutes. Remove the pan from the heat and stir in the cheese and bacon. Adjust the seasonings with salt and pepper to taste and serve immediately.

Ruby Kraut

Ruby Kraut

4 lb. red cabbage
1 lb. carrots
3 T. pickling salt

2 tsp. celery seeds, divided
2 tsp. dill seeds, divided
2 tsp. black peppercorns, divided
2 bay leaves

4 C. water
2 T. pickling salt

Shred, slice or grate your cabbage using a food processor, knife, or grater… whatever works for you. I cut my cabbage in half lengthwise, remove the cores first, then slice the cores to add into the kraut. Then I thinly slice the rest of the cabbage by hand for a cole slaw-like consistency. Do the same for the carrots. I take a julienne peeler to mine to get those skinny slivers. Now, you should know that 5 lb. is a lot of veggies… at first. I put all of my slices and slivers into a huge soup pot because even my biggest mixing bowl wasn’t big enough to hold everything.

Once you’ve broken down all the cabbage and carrots, add the pickling salt and toss to combine. At this time, I let the veggies sit while I do some clean-up in the kitchen. The salt will start to draw out moisture and make your cabbage nice and limp.

About 20, 30 or however many minutes later, go back to your pot and knead those veggies into submission with your hands. Be sure to press down on them to expel as much water as possible. By the time you’re done, the volume of veggies should be reduced to at least half. You’ll see some water pooling at the bottom of the pot; this is good!

This recipe makes two jars of celery and dill-spiced kraut, and two jars of peppercorn and bay-spiced kraut. Divide your spices equally among the jars.

I like to fill my jar in layers: half a tsp. spices, some cabbage and carrot mix, another half a tsp. spices, more cabbage and carrot mix, and so on. While you do this, tamp the layers down with the back of a spoon to squeeze more liquid out of the vegetables. Pour any remaining liquid from the mixing pot into your jars. Leave at least an inch or two of headspace after filling, since the kraut will continue to expand and release liquid while it’s fermenting.

Run a chopstick or the end of a long spoon around the perimeter of the jar to release any trapped air pockets. It’s important that all the veggies are completely covered in liquid.

To keep the kraut fully submerged during fermentation, I like to fill a zip-top bag with a little water and place that right on top of the vegetables, filling all the empty space in the jar. The water acts as a weight to push them down into the brine. Or, you can place a rock inside the bag as a weight.

Seal your jars with lids and store them at room temperature out of direct sunlight. The kraut may “bubble over” as it ferments, so it’s a good idea to place the jars in a shallow baking dish to catch any overflowing liquid.

If the veggies haven’t released enough liquid by the second day to stay submerged, you’ll want to top them off with brine. Bring water and salt to a boil, stir until the salt is completely dissolved, then let cool and add to the veggies. Don’t forget to leave an inch or two of headspace in the jars. Push down on the veggies, add the baggie liners with some weight, and reseal with lids.

You will see bubbling over the next few days; those bubbles are the off-gassing of carbon dioxide from lactic acid bacteria at work. Once a day or every other day, loosen the lids to let the fermentation gases escape. Pay attention to any stray cabbage or carrot pieces that may have worked their way in between the rim and baggie; you’ll want to push them back into the brine so they don’t become moldy.

As the lactic acid bacteria proliferates, your cabbage will turn into sauerkraut — or “sour cabbage” in German. The sourness comes from all the lactic acid created during lacto-fermentation.

Theoretically, your kraut is “alive” with probiotics by day four and can be eaten, but for the best flavor, you’ll want to wait anywhere from one to three weeks, depending on how warm or cool it is in your house. Warmer temperatures speed up fermentation, while cooler temps slow the process.

Check your jars each day to ensure the veggies are still submerged in liquid, and resist the temptation to fiddle with your ferment too frequently; oxygen is the enemy and will produce mold on the surface. You can begin to taste your kraut after a few days until it has soured enough to your liking.

For me, the right amount of time to perfect sauerkraut was exactly 12 days. (The temperature in my house hovers between 68°F and 70°F.) Once the kraut has achieved a nice flavor, remove the baggies, reseal with lids, and keep the kraut in your fridge to prevent over-fermentation. Your kraut should smell pleasantly sour and salty — like pickles. If it smells rotten or yeasty, chuck it and start over.

Fermented foods don’t necessarily go “bad” if properly sealed and submerged in liquid, but they will eventually reach a point of becoming too sour to be edible. Refrigeration slows down fermentation so you can enjoy your kraut at its peak flavor!

Tomates Provençale

Tomates Provençale

untitledPreheat the oven to 400 degrees F. Cut the stem end off of each tomato and remove about a third to half of the core and discard. If necessary, cut a thin slice from the bottom so the tomato will stand upright. Sprinkle the insides of the tomatoes liberally with good sea salt and turn the tomato over and let drain on a rack or paper towels. In a bowl mix together equal parts seasoned dried bread crumbs and Panko bread crumbs with your choice of chopped fresh herbs (I like flat-leaf parsley, thyme and rosemary, or if fresh basil is in season, use in place of the rosemary). Drizzle a little good extra-virgin olive oil in the crumb mixture and mix until it comes together, then stuff the crumb mixture into the tomatoes, mounding on top with a spoon. Place the tomatoes, crumb side up, in an ovenproof pan and drizzle a little more extra-virgin olive oil over the tops, letting some fall into the pan. It’s fine if the tomatoes touch. It helps them hold themselves upright. Roast for 20 to 25 minutes until the tops are golden and the tomatoes have started to soften. Check the tomatoes at 15 minutes to make sure the crumbs aren’t burning. Serve hot, warm, or at room temperature as a side dish.

Variations: Add a small piece of raw bacon on top of the crumbs before placing in the oven. Include some finely chopped garlic in the crumb stuffing. Vary the fresh herbs according to your taste.

Delectable Zucchini Fritters

Delectable Zucchini Fritters

3 cups grated zucchini (I used 3 small to medium)
1 cup grated carrot (2-3 carrots)
1 medium onion, grated
3 cloves garlic, minced
1 1/2 cups seasoned bread crumbs
2 eggs
2-3 T. Old Bay Seasoning (or to taste)
Salt and pepper to taste
Flour for dredging (about 1 cup or so)
Oil for frying

Combine all ingredients except flour and oil in a large mixing bowl. Cover and refrigerate for a few hours. If the mixture seems a bit watery, add a few more bread crumbs or some flour to firm them up a bit. Gently form patties with the mixture. Dredge in flour and place on a plate.
Heat oil to medium heat using a larger skillet. With the help of a spatula, slide patties into hot oil. Fry for about 4-5 minutes on each side. Drain on paper towels.

Stuffed Onions

Stuffed Onions

4 large Spanish Onions
4 slices Bacon, chopped
8oz. can Water Chestnuts, drained and chopped
¼ C. Breadcrumbs
½ tsp. Salt
¼ tsp. Pepper
1 C. Apple Cider

Put the unskinned onions in boiling water for about 5 minutes. Remove and cool. Cut of tops, peel, and scoop out the insides. Chop the insides of onions. Set aside. In frying pan cook bacon until crisp. Drain off fat, add butter and sauté the bacon bits, chopped onion, and the chopped cloves of garlic until just lightly brown. Add the water chestnuts and bread crumbs and continue to brown for another 3 minutes. Add salt and pepper. Fill each onion with the mixture. Place in casserole. Pour apple cider over and bake at 375 degrees for 45 to 50 minutes.