2 tablespoons butter
4 big carrots, cut into small dice
16 ounces frozen peas
Salt and pepper
Fresh basil leaves, chopped
Melt the butter in a sauté pan over medium heat. Add the carrots and sauté until they are tender. Add the peas and salt and pepper to taste and sauté until they are thawed and cooked through. Stir in the chopped basil before serving.
Instant Pot Corn on the Cob
1-10 ears Corn on the Cob (you can cook just 1, or as many as you can fit in the pot)
Cut the ends off of the ears of corn (you can fit more in this way). Shuck it if you want to. Place the trivet in the pot, and pour in 1 1/2 cups of water (2 cups for the 8 qt) Stack the ears of corn in the pot. Close the lid and set the steam release knob to the sealing position. Press the Pressure Cook/Manual button or dial, then the + or – button or dial to select 2 minutes (3 to 4 minutes for unshucked corn). Â When the cooking cycle is finished, turn the steam release knob to the Venting position to do a Quick Release of the pressure. When the pin in the lid drops down, open the lid and carefully remove the corn. Slather with butter and sprinkle with salt, and enjoy!
Instant Pot 10-minute Caramelized Onions
1 large onion, thinly sliced
1 to 2 tsp. extra-virgin olive oil
¼ to ½ tsp. balsamic vinegar
Sea salt
Black pepper
Preheat a pressure cooker using the SAUTE function. Press the SAUTE button until the screen says MORE. When the display panel reads HOT, add all the ingredients and move them around with a wooden spoon, cooking until they are reduced, about 10 minutes. Remove the onions and place in a bowl to serve at once or pack into a jar and refrigerate for future use.
Baked Parmesan Summer Vegetables
1 medium-sized zucchini
1 medium-sized yellow summer squash
1 pint of small tomatoes
Garlic salt & freshly ground black pepper
1/2 to 3/4 C. freshly grated Parmesan cheese
Place an oven rack in the center position of the oven. Preheat the oven to 425°F. Line a baking sheet with foil (lightly misted with nonstick cooking spray) OR parchment paper. Wash and dry the zucchini and squash, and then cut each one into 1/4-inch thick slices. Evenly arrange the zucchini and squash rounds on the prepared pan. Wash, dry, and cut each tomato in half and place the tomato halves, cut sides up, in the empty spaces between the zucchini and squash rounds. Lightly sprinkle the vegetables with garlic salt and freshly ground black pepper. Use a small spoon to spread a thin layer of Parmesan cheese on each veggie. Bake for 15 to 20 minutes, or until the Parmesan melts and turns a light golden brown. (Watch these closely the first time you make them and pull them out of the oven early if the Parmesan is golden before 15 minutes. Alternatively, you may broil them for a minute or two at the end of the cooking time to speed up the browning.) Serve immediately.
1¼ pounds zucchini (about 3 medium zucchini)
½ teaspoon olive oil
1 tablespoon dried oregano
2 cloves garlic, finely chopped
1 teaspoon grated lemon peel
1 tablespoon grated Parmesan cheese
¼ teaspoon ground black pepper
Cut zucchini in half crosswise, then cut each half into 4 lengthwise sticks. Heat oil in a heavy nonstick skillet over medium-high heat. Add oregano and garlic, and sauté for about 2 minutes. Add zucchini and lemon peel, and sauté for about 3 minutes until zucchini is lightly browned. Mix in Parmesan cheese and pepper. Serve warm.
Sweet & Sour Layered Summer Squashes
2-3 large Zucchini
5 cloves Garlic
1 C. each of balsamic vinegar and white wine vinegar
1 1/2 C. Water
1/2 C. of sugar (I used coconut sugar here)
1 T. of salt
2 T. of mustard seeds
Wash the zucchini and cut thinly with a mandolin or knife. Layer them in the jar so as little space as possible remains in the glass. Peel and roughly dice garlic and add to jars. Now mix all other ingredients well and bring to the boil in a saucepan until everything is dissolved. Pour over zucchini, leaving a headspace of ¾ inch. Cover with lid and ring to fingertip tightness. Process in water canning bath for 30 minutes at 90 degrees. Allow to cool and remove rings to store in pantry.
Bloody Mary Pickled Asparagus
2 1/2 C. cider vinegar
2 1/2 C. water
1 1/2 C. tomato juice
8 garlic cloves, minced
3 T. bottled lemon juice
2 T. Worcestershire sauce
1 T. canning and pickling salt
1 T. prepared horseradish
2 tsp. celery seeds
1 1/2 tsp. red pepper flakes
1 tsp. pepper
2 pounds thick asparagus, trimmed to measure 6 inches long
2 (1/4 inch thick) round lemon slices
Bring vinegar, water, tomato juice, garlic, lemon juice, Worcestershire, salt, horseradish, celery seeds, pepper flakes, and pepper to boil in Dutch oven over medium-high heat. Carefully add asparagus to vinegar mixture with tips facing same direction. Return to brief boil, then immediately remove from heat. . Meanwhile, place two 1-quart jars in bowl and place under hot running water until heated through. 1 to 2 minutes; shake dry. Using tongs, carefully pack asparagus into hot jars, tips facing up. Using funnel and ladle, pour hot brine over asparagus to cover, and gently press lemon slice into each jar until just submerged. Let jars cool to room temperature, cover with lids, and refrigerate for at least 5 days before serving. (Asparagus can be refrigerated for up to 1 month; flavor will continue to mature over time.)
2 small yams, cut into bite-size chunks
1 onion, quartered and sliced
2 large garlic cloves, minced
1 tablespoon Worcestershire sauce
1/2 teaspoon Thai chili paste
2 small heads bok choy, finely sliced
juice of 1/2 lemon
Put yams in a deep skillet and just cover them with water. Cover skillet and boil yams for 5 to 10 minutes, until soft when pierced with a fork. Add onion and garlic and continue to simmer until about half of the water has boiled away. Add vegetarian Worcestershire sauce, chili paste, and bok choy. Simmer until bok choy is soft. Sprinkle lemon juice over the mixture and serve.
Yield: 4 servings
Calories: 88
Fat: .6g
Fiber: 5g
1/2 cup vegetable oil
1 cup Panko
1/4 cup grated Parmesan cheese
1 tablespoon Emeril’s Essence Creole Seasoning
4 cups cauliflower florets
1/2 cup all-purpose flour
2 large eggs, beaten
Heat vegetable oil in a large skillet over medium high heat. In a large bowl, combine Panko, Parmesan and Emeril’s Essence; set aside. Working in batches, dredge cauliflower in flour, dip into eggs, then dredge in Panko mixture, pressing to coat. Add cauliflower to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate. Serve immediately.
Garlic Parmesan Zucchini Casserole
4 C. grated zucchini I used about 3.5 medium zucchinis
½ tsp. salt
½ C. finely diced onion
1 T. minced garlic
2 eggs
½ C. grated Parmesan cheese plus an additional 2 T.
1 C. shredded mozzarella cheese
½ C. shredded cheddar cheese
½ C. Panko breadcrumbs
2 T. melted butter
Preheat oven to 375 degrees F. Spray a small baking dish with cooking spray and set aside (I used a dish that was 8-in x 5-in, but an 8-inch square pan will also work). Place zucchini in a colander, sprinkle with salt, and allow to sit for about 10 minutes (this will help draw out some of the water from the zucchini). After 10 minutes, squeeze out moisture from the zucchini. TIP: In order to make sure that I get most of the water out of the zucchini (and avoid a runny casserole), I like wrap the zucchini in a dish towel. Squeeze it and wring it out multiple times while it’s in the towel — you will be shocked by how much liquid comes out! In the prepared dish, combine zucchini, onion, garlic, eggs, ½ C. Parmesan cheese, mozzarella cheese, and cheddar cheese. I like to use my hands to make sure that it’s all completely combined, and then gently press the mixture evenly into the prepared dish. Bake uncovered for 20 minutes. Meanwhile, in a small bowl, pour melted butter over breadcrumbs and 2 T. of Parmesan cheese. Stir until completely combined. After 20 minutes, remove zucchini from the oven. Sprinkle buttered breadcrumbs over the zucchini and return the dish to the oven. Continue baking for about 5-10 more minutes, or until the top is golden brown and crispy.
4 cloves garlic, minced
1 tsp. cumin seeds, toasted and coarsely ground (see note)
1/2 tsp. ancho chili powder
1/4 tsp. freshly ground black pepper
3 T. balsamic vinegar
3 T. tamari or soy sauce
2 T. extra-virgin olive oil
1 pound fresh cremini or button mushrooms, cleaned with a damp towel
Preheat the broiler. In a mixing bowl, combine the garlic, cumin, chili powder, pepper, vinegar, tamari and olive oil. Immerse the mushrooms completely in the marinade for 10 to 15 minutes. Place the mushroom caps button-side down in a baking dish. Brush marinade onto the mushrooms. Broil for 5 to 7 minutes, until the mushrooms are brown and dry. Serve warm, or at room temperature. Note: To toast seeds, place in a dry skillet over medium heat. Toast until seeds are fragrant, shaking the pan to keep the seeds from scorching.
Instant Pot Savory Bacon Brussels Sprouts
1 (12-ounce) package bacon, chopped into bite-size pieces
½ medium onion, thinly sliced
1 T. ghee
1 pound Brussels sprouts, trimmed
Sea salt
Black pepper
Preheat the pressure cooker using the SAUTE function, then press the SAUTE button until the display panel says MORE. When the display panel says HOT, add the bacon and sauté until crisp, about 15 minutes. Remove from the cooker and drain on a paper towel. Add the onion and ghee to the bacon grease in the cooker. Continue to sauté until the onion begins to become translucent, about 3 minutes. Add the Brussels sprouts and toss with the onion. Place the lid on the cooker and make sure the pressure knob is in the SEALING position. Using the display panel, press the CANCEL button and select the STEAM function, low pressure. Use the +/- buttons until the display reads 2 minutes. The pot may not come to pressure—that’s okay. When the cooker beeps to let you know it’s finished, open the lid and toss the Brussels sprouts with the bacon. Add salt and pepper to taste and serve.
2 large bunches Swiss chard
2 tablespoons olive oil
1 (15-ounce) can butter beans or white kidney beans, drained and rinsed
2 tablespoons tabasco brand Green Jalapeño Pepper Sauce
1 teaspoon salt
Remove stems from Swiss chard; coarsely chop Swiss chard. Heat oil in 5-quart Dutch oven over medium-high heat until hot. Add Swiss chard. Cook until wilted, but still bright green, stirring frequently. Stir in beans, tabasco Green Sauce and salt. Cook over medium heat until mixture is heated through.
1 pound (about 2 medium) zucchini
1 teaspoon salt
1 tablespoon freshly grated lemon zest (1 lemon) plus 1 lemon, cut into 8 wedges (optional)
10 sprigs fresh flat-leaf parsley, stems removed and leaves finely chopped, plus more sprigs for garnish (optional)
1 medium clove garlic, peeled and minced
¼ teaspoon freshly ground pepper
2 large eggs, lightly beaten
½ cup all-purpose flour
2 to 4 tablespoons olive oil
Using the large holes of a box grater, grate zucchini into a medium bowl. Add the salt, lemon zest, chopped parsley, garlic, pepper, and eggs. Mix well to combine. Slowly add flour, stirring so no lumps form. Heat 2 tablespoons olive oil in a large sauce pan over medium-high heat until the oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop about 2 tablespoons zucchini mixture into pan; repeat, spacing fritters a few inches apart. Cook fritters until golden, 2 to 3 minutes. Lower heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer fritters to a plate; set aside in a warm place. Cook remaining zucchini mixture, adding more oil to pan if necessary. Garnish with parsley sprigs and lemon wedges, if desired; serve. Dip into apple sauce and/or sour cream
Sautéed Summer Squash Ribbons
1 small garlic clove, minced
1 tsp. grated lemon zest plus 1 T. juice
4 (6- to 8-ounce) yellow squash or zucchini, trimmed
2 T. plus 1 tsp. extra-virgin olive oil
Salt and pepper
1 1/2 T. chopped fresh parsley
Combine garlic and lemon juice in large bowl and set aside for at least 10 minutes. Using vegetable peeler, shave each squash lengthwise into ribbons. Shave off 3 ribbons from 1 side, then turn squash 90 degrees and shave off 3 more ribbons. Continue to turn and shave ribbons until you reach seeds; discard core. Whisk 2 T. oil, salt, pepper, and lemon zest into lemon juice mixture. Heat remaining 1 tsp. oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add squash and cook, tossing occasionally with tongs, until squash has softened and is translucent, 3 to 4 minutes. Transfer squash to bowl with dressing, add parsley, and toss to coat. Season with salt and pepper to taste. Transfer to serving platter and serve immediately.
Instant Pot Butter Braised Radishes
2 bunches radishes (globe, breakfast, Easter Egg, or purple daikon radish), scrubbed, trimmed, and halved
1 tsp. sherry vinegar or apple cider vinegar
4 T. unsalted butter
1 tsp. flaky sea salt, such as Maldon
½ tsp. freshly ground black pepper
¼ cup fresh dill, roughly chopped
Pinch of fennel seeds
Place the radishes, about â…“ cup water, the vinegar, and butter in the inner pot of the pressure cooker. Lock on the lid and Pressure Cook on high pressure for 12 minutes. Open the lid and transfer the radishes to a platter. Serve warm, seasoned with the flaky sea salt and black pepper and sprinkled with the dill and fennel seeds.
Sweet Potato & Zucchini Fritters
2 C. shredded zucchini (2 small or 1 large zucchini)
1 C. shredded sweet potato (1 small, peeled)
1/3 C. finely chopped onion
1 and 1/2 tsp. salt
2 large eggs
1 heaping tsp. minced garlic
2 T. chopped parsley
2 T. chopped fresh mint
1/2 tsp. freshly ground black pepper
1/3 C. cornmeal
1 T. cornstarch
1/3 C. olive oil
Place the shredded zucchini, sweet potato, and onion in a large strainer. Top with 1 tsp. salt and mix it around with a large wooden spoon. Press down with your hands to begin draining some of the water from the vegetables. Let that sit in the sink for a few minutes. Meanwhile, line a large bowl with paper towels or a clean dish towel (easier to use a towel!). Place the vegetable mixture in the bowl and top with more paper towels or fold over the dish towel. Begin pressing down; you need to get out as much liquid as possible. Grab more paper towels or a new dish towel as needed. Note: you can also simply wring out the vegetables in the dish towel over the sink. Just keep wringing! Let the vegetables sit in the towels for 45 minutes, then press again. The goal is to remove as much moisture as possible. Otherwise, the fritters will be soggy. You will be amazed how much water you wring out! Whisk the eggs together in a large bowl. Once beaten, whisk in the garlic, parsley, mint, remaining 1/2 tsp. salt, and pepper. Fold in the vegetables, then add the cornmeal and cornstarch until everything is combined. Heat the oil in a skillet over medium-high heat. Once hot, use a fork to scoop up around 2 T. of the zucchini mixture (I always eyeball the amount). There may be liquid pooling in the bottom of the bowl, so make sure you use a fork so the excess liquid isn’t in your fritter. Place the mixture onto the hot skillet and flatten with a spatula. Repeat with a few more, making sure not to overcrowd the skillet. Cook until golden brown, about 3 minutes on each side. Transfer to a paper towel lined plate until finished. Reheat by placing on a lined baking sheet under the broiler for a couple minutes. Freeze fritters for up to 3 months. Thaw overnight in the refrigerator and reheat as directed before.
Instant Pot Pickled Vegetables
This is a reminder that just about any vegetable—from cucumbers to beets to cauliflower—can be pickled quickly and used to brighten up otherwise humdrum meals. What you’re doing here is making a super-fast but potent pickling liquid (a strong brine) in the pressure cooker, then pouring it over cleaned and trimmed vegetables that have been packed into glass jars. The pickling happens fast in the intimate quarters of the jars, with a little extra time to cure in the refrigerator. Use this quick-pickling trick throughout the seasons (if opting for beets, steam and peel them first)
2 cups distilled white vinegar or apple cider vinegar
½ cup sugar
2 T. pickling spices, such as whole cloves, allspice berries, black peppercorns, or mustard seeds
2 bay leaves
1½ T. kosher salt
1 or 2 sprigs fresh herbs, such as dill, rosemary, or cilantro, plus more for serving
1½ pounds fresh vegetables, trimmed, such as whole green beans, cauliflower florets, small carrots, or pickling cucumbers, halved lengthwise
Combine 8 cups water with the vinegar, sugar, pickling spices, bay leaves, salt, and herbs in the inner pot of the pressure cooker. Lock on the lid and Pressure Cook on high pressure for 7 minutes. Release the pressure manually and open the lid. Pack the vegetables into two clean 1-pint canning jars or airtight containers and fill with the brine, leaving ½ inch of headspace. Discard the extra brine (or use it to quickly pickle a sliced red onion). Let the jars cool completely before refrigerating for up to 1 month. Serve cold or at room temperature, adding fresh-chopped herbs, if desired, before serving. Note: For a little heat in your pickle add a jalapeno pepper, sliced in rounds to the pickling liquid before cooking.
Instant Pot Creamed Mexican Sweet Corn
6 ears fresh corn, kernels scraped, or 6 cups frozen corn kernels (from 2 [16-ounce] bags)
¾ cup water
1 small shallot, minced
2 tsp. cornstarch
2 T. unsalted butter
1 tsp. fine sea salt
1 cup half-and-half or almond-milk creamer
½ cup grated parmesan, plus extra for serving
Freshly cracked black peppercorns
Cayenne
1 firm-ripe avocado, peeled and quartered (optional)
Lime wedges
Place the corn kernels, water, shallot, cornstarch, butter, and salt in the inner pot of the pressure cooker. Lock on the lid and Pressure Cook on high pressure for 3 minutes. Let the steam release naturally. Open the lid and stir in the half-and-half and parmesan. Cook further on the Sauté setting to thicken the cream if desired, about 2 minutes. 3. Serve the creamy corn warm, sprinkled with black pepper and cayenne, topped with the avocado, and with a lime wedge on the side.
Braised Turnips, Chestnuts, and Apples
3 medium turnips, cut into wedges
3 large apples, cored and cut into wedges
2 red onions, julienned
4 garlic cloves, minced
Extra virgin olive oil
12 ounces roasted or cooked chestnuts
6 thyme sprigs
1 rosemary sprig
½ C. dry white wine
1 C. chicken broth
2 tsp. tomato paste
1 T. honey
Kosher salt
Freshly ground black pepper
Garnish: toasted pumpkin seeds and fried sage leaves
Preheat oven to 325°F. Heat a large sauté pan or Dutch oven, lightly coated with evoo over medium heat. Brown turnips, apples, and red onions in batches, for 5 to 7 minutes, until caramelized and deep brown. Add garlic to the last batch, and continue cooking until soft and fragrant, about 3 to 5 minutes. Add all vegetables back to the pan, plus chestnuts, thyme, rosemary, white wine, and chicken broth. Add tomato paste and honey; stir to coat all ingredients. Transfer vegetables to an ovenproof casserole dish with a tight fitting lid. Cover and place in a 325°F oven. Braise for 1 hour, or until the vegetables are tender and the braising liquid has been absorbed. Uncover and return pan back to the oven for 10 minutes more. Before serving, remove thyme and rosemary stems. Garnish with Fried Sage Leaves and Toasted Pumpkin Seeds.
Light cooking tip: Combine several legumes – a low-fat source of protein – for layers of flavor. Notes: Executive chef Reed Groban of Willow Stream Spa at the Fairmont Scottsdale Princess in Arizona uses hoisin sauce to add zest to beans. The sauce is available in most well-stocked supermarkets.
6 ounces green beans
1 red bell pepper (about 6 oz.)
1 tablespoon Asian (toasted) sesame oil
1 tablespoon chopped garlic
1 cup cooked dried garbanzos or canned garbanzos (rinsed and drained)
1 cup cooked dried small white beans or canned beans (rinsed and drained)
1/3 cup thinly sliced green onions
Hoisin vinaigrette (recipe follows)
1 tablespoon chopped fresh cilantro
Rinse green beans and trim off stem ends; cut beans into about 3-inch lengths. Rinse, stem, and seed bell pepper; cut lengthwise into thin slivers about 3 inches long. Set a 10- to 12-inch frying pan over medium-high heat. When pan is hot, add green beans and 3 tablespoons water; cover and cook until beans are bright green, 3 to 4 minutes. Add 1 teaspoon sesame oil, bell pepper, and garlic; stir until pepper begins to soften, about 2 minutes. Add garbanzos, white beans, green onions, and hoisin vinaigrette. Stir until garbanzos and white beans are hot, about 2 minutes. Stir in remaining 2 teaspoons sesame oil. Pour into a serving bowl and sprinkle with cilantro. Hoisin vinaigrette. In a blender or food processor, whirl 1/3 cup rice vinegar, 1 1/2 tablespoons hoisin sauce, 1 1/2 tablespoons water, and 2 teaspoons chopped fresh ginger until smooth. Makes about 1/2 cup.
Yield: 6 servings
Calories: 137
Fat: 3.2g
Fiber: 3.9g
4 lbs. large mushrooms, cleaned and stems trimmed
1 1/2 cups butter
1 quart burgundy wine (any)
2 T. Worcestershire sauce
1 tsp. dill seed
1 tsp. pepper
1 tsp. garlic powder
2 cups water
3 beef bouillon cubes
3 chicken bouillon cubes
4 cloves Garlic, peeled
salt
Â
Bring water and butter to a boil in large pot. Add remaining ingredients and return to boiling. Reduce to simmer. Simmer covered for 5-6 hours. Remove cover and simmer for an additional 3-4 hours. Add salt to taste at the end of the cooking process. The mushrooms will be very dark in color. Serve straight from the pot or spoon the mushrooms and cooking liquid into a serving bowl. Have crusty bread nearby to soak up the deliciousness.
1 big bunch of thin asparagus
2 T. olive oil
Salt
1/3 C. bottled balsamic vinaigrette
1/2 C. roasted red pepper strips, buy the jarred kind or make them yourself
1/4 C. pitted Kalamata olives
4 C. baby arugula, trimmed and torn into pieces
Preheat oven to 400º. Rinse the asparagus spears, pat dry, and snap off and discard the tough ends. Place the asparagus in a shallow baking pan, drizzle with the olive oil, and sprinkle with salt. Bake the asparagus until it just begins to take on a roasted appearance, 5 to 6 minutes. Meanwhile, warm the balsamic vinaigrette in a small saucepan over low heat. Do not let it come to a boil. Remove the baking pan from the oven and toss the red pepper strips and olives with the hot asparagus. Either divide the arugula among 8 plates or place the salad in a bowl. Top it with the asparagus mixture. Spoon the warmed dressing over the salad and serve at once.
½ C. whole-wheat flour
1 C. fat-free (skim) milk
2 T. vegetable oil
2 large eggs
1 C. frozen chopped spinach, thawed and drained
1 C. frozen whole corn kernels, thawed
¼ tsp. ground black pepper
Nonstick cooking spray
Measure flour into a large mixing bowl. In a smaller bowl, combine milk, oil, and eggs, and mix well. Add milk mixture to flour, and mix until smooth. Add spinach, corn, and pepper to mixture, and stir well. Heat a large nonstick sauté pan or griddle. Spray lightly with cooking spray. Spoon batter ¼ cup at a time onto the pan. Cook each pancake for 2–3 minutes, or until the bottom holds together and is golden brown. Carefully flip and cook the second side for an additional 1–2 minutes. Serve immediately.
Yield: 16 pancakes
Serving Size: 4 Pancakes
Calories: 227
Fat: 10g
Fiber: 4g
2 T. bu
tter
2 T. chopped shallot
2 T. dried tarragon
1 pound frozen green peas, thawed
2/3 cup water
2 T. coarse-ground mustard
1 tsp. kosher salt
1/4 cup sour cream
1/3 cup whole milk
In a medium saucepan over medium heat, melt butter. Add shallot and tarragon, and cook until tender, about 3 minutes. Add peas, water, mustard, salt, sour cream, and milk, stirring until smooth and creamy. Cook until peas are heated through, about 5 minutes. Serve immediately
1 large bunch of kale, washed and dried (Tuscan preferred, but Curly works)
2 T. olive oil
1 T. apple cider vinegar
1 T. water
2 T. nutritional yeast
1 tsp. dried chives
1 tsp. dried parsley
1\2 tsp. garlic powder
1\2 tsp. dried dill
1\2 kosher salt
Preheat the oven to 250 degrees F. Remove the ribs from the kale and cut into 2-inch pieces. Place in a large bowl and set aside. In a small bowl, mix together the rest of the ingredients. (Olive oil though salt.) Pour over kale and mix well. Spread out in a single layer onto 2 baking sheets. Bake for about 50 minutes, turning the leaves halfway through, about 25 minutes. **At about 40 minutes, I’ll check on them and take out the ones that are already crispy. The leaves will never cook evenly. It helps to remove the crispy ones first and leave the rest so they can continue to bake!
About 1 lb. zucchini
1/2 c. Italian-seasoned panko bread crumbs
1/4 c. grated Parmesan cheese (the crumbly stuff, not shreds)
2 eggs
Preheat oven to 425. Line a baking sheet with aluminum foil and spray with non-stick cooking spray. Set aside. Combine bread crumbs and Parmesan cheese. Set aside. Whisk 2 eggs together in a shallow pie plate and set aside. Cut the ends off the zucchini and then cut the zucchini in half so you have two short, stubby pieces. Set one piece on its end and cut it in half lengthwise. Cut that half in half, making 2 planks. Repeat with the remaining halves (so you’ll get 16 planks per zucchini). Stack 2 planks on top of each other and cut into strips. Thicker strips will yield “meatier†fries with more zucchini flavor while thin strips will be crispy and taste virtually nothing like zucchini. When all the fries are cut, blot the pieces with a paper towel. Working with a small handful at a time, dip the zucchini sticks in the egg, shake them to remove any excess, and then roll them in about 2-3 T. of bread crumbs at a time, adding more as needed; you just don’t want to work with all the bread crumbs at once because they’ll soak up moisture from the egg and won’t stick to the zucchini. Place the coated strips on the prepared baking sheet and repeat until all the zucchini strips have been coated. Bake for 10-12 minutes in the prepared oven then remove from oven, flip the fries, and bake for another 10-12 minutes or until the zucchini is not soggy and the coating is crisp and golden brown. Serve immediately with Pizza Sauce or Buttermilk Ranch Dressing. Serves 6-8 as a side dish.
5 cup (up to 6) cauliflower, florets about 1 1/2 inches in diameter (from 1 medium cauliflower)
1â„4 cup extra-virgin olive oil
1 T. garlic, sliced
2 T. lemon juice
1 tsp. salt
1â„2 tsp. black pepper
2 T. parmesan cheese, grated
1 chives, Chopped, for garnish
Preheat the oven to 500 degrees F. Place the cauliflower florets in a large sauté pan or a roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. Place the sauté/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting. Remove from the oven and sprinkle with the Parmesan. Garnish with chopped chives and serve immediately while still warm
1/2 lb. French-cut or Whole fresh Green Beans
1 Medium Onion, sliced
4 cloves Garlic, halved
1/4 C. Granulated Sugar
3/4 C. Vinegar
1 C. Vegetable Oil
1/2 tsp. Salt
Clean beans; place in casserole dish with onions and garlic. Sprinkle with sugar and allow to stand for 2-3 hours. Blend remaining ingredients and pour over beans. Cover and refrigerate for 24 hours’ drain before serving.
4 tomatoes, halved horizontally
1/4 C. freshly grated Parmesan cheese
1 tsp. chopped fresh oregano
1/4 tsp. salt
Freshly ground pepper, to taste
4 tsp. extra-virgin olive oil
Preheat oven to 450° F.Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil and bake until the tomatoes are tender, about 15 minutes.
Yield: 4 Servings
Calories: 91
Fat: 6g
Fiber: 2g
1 pound assorted fresh mushrooms
2 tablespoons olive oil
1/3 cup chopped shallots
1 teaspoon dried thyme
Salt and pepper
Trim and discard tough or discolored stem ends and any bruised spots or blemishes from mushrooms. (If you’re using shiitakes, remove their entire stems.) For firm mushrooms, wipe dirt off with a damp cloth or rinse thoroughly under cool running water and pat dry. For delicate mushrooms with lots of places for dirt to hide, submerge in a bowl of cool water and gently agitate with your hands to loosen any particles. Drain, rinse thoroughly under running water, and gently pat dry. Slice large, fat mushrooms about 1/4 inch thick; cut thin ones into bite-size pieces; leave small ones whole. Pour olive oil into a 12-inch frying pan or 5- to 6-quart pan over high heat; add mushrooms, shallots, and thyme and stir often until mushrooms are browned, 8 to 10 minutes. Add salt and pepper to taste.
Serving Size: ½ cup
Calories: 98
Fat: 7.2g
Fiber: 1.5g
1/2 cup mayonnaise
1 teaspoon fresh lemon juice
1/2 teaspoon finely grated lemon zest
1/4 teaspoon black pepper
1 teaspoon roughly chopped fresh thyme leaves
1/2 teaspoon roughly minced fresh rosemary leaves
Pinch salt
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
1 tablespoon finely grated lemon zest
1 cup beer
1 pound asparagus, trimmed
Vegetable oil, for frying
Lemon Herbed Dipping Sauce: Stir together all ingredients and transfer to a small bowl. Chill, covered, until ready to serve.
Heat oil in a heavy saucepan until it reaches 375 degrees F. Whisk together flour, salt, pepper lemon and zest in a bowl until combined. Add beer and whisk ingredients until smooth. Dip asparagus in batter to coat. Remove excess batter before frying. Gently transfer battered asparagus to oil and fry until golden. Stir gently to prevent asparagus from sticking together. Transfer to a baking sheet that has been lined with paper towels and keep warm in a preheated 200 degree F oven.
1 cauliflower head, cut into florets
1/4 cup pine nuts
1/4 pound bacon or pancetta, cut into batons
4-5 garlic cloves, sliced thin
1-2 teaspoons dried oregano
1-2 teaspoons red pepper flakes
Salt and black pepper to taste
Lemon juice to taste
Bring a large pot of salted water to a boil and cook the cauliflower for 5 minutes. Drain and set aside. While the water is heating, toast the pine nuts in a dry sauté pan until lightly browned. Keep an eye on them, as pine nuts go from toasted to burnt quickly. Set the pine nuts aside when they are toasted. Add the bacon to the pan and fry gently over medium heat until crispy. Remove the bacon and set aside with the pine nuts. Sauté the garlic for 1 minute on medium-high heat, then add the cauliflower, pine nuts, bacon, oregano and red pepper flakes. Toss to combine and sauté for 3-4 minutes, stirring often. Do not let the garlic burn. Turn off the heat and add salt and lemon juice to taste.
1
6 baby leeks
2 T. sherry vinegar
1 tsp. Dijon mustard
Salt and freshly ground pepper
1 1/2 T. minced fresh chives
1 T. minced fresh chervil or flat-leaf parsley, plus more for sprinkling
1/2 cup (4 fl. oz./125 ml.) olive oil
Trim the root ends from the leeks, leaving just enough attached to keep the leeks from falling apart. In a rectangular glass baking dish, combine the vinegar, mustard, a pinch each of salt and pepper, 1 tablespoon of the chives, and the 1 tablespoon minced chervil. Whisk together until well blended. Add the oil in a slow, steady stream, whisking constantly to blend. Place the leeks in the dish and toss to coat. Cover the dish and marinate the leeks at room temperature for at least 1 hour or in the refrigerator for up to overnight. Prepare a charcoal or gas grill for direct-heat grilling over medium-high heat. Oil the grill rack. Remove the leeks from the marinade, shaking off any excess, and reserve the marinade. Arrange the leeks on the rack and grill, turning occasionally, until tender and nicely browned, 5-6 minutes. Transfer the leeks to a platter and drizzle lightly with some of the remaining marinade. Sprinkle with the remaining 1 1/2 teaspoons chives and with minced chervil. Serve hot, warm, or at room temperature. Serves 4.
1 tsp olive oil (5g)
2 T. real bacon bits (14g)
2 T. lemon juice
1 T. Worcestershire sauce
1/4 tsp kosher salt
1/4 tsp ground black pepper (more or less to taste)
1 Medium Head of Cabbage
Preheat the oven (or the grill) to 425 degrees. Mix the olive oil, bacon bits, lemon juice, Worcestershire sauce, salt and pepper to make the marinade. Prepare the cabbage. Rinse it under water and remove any yucky loose leaves. Cut the head in half on the core. Then cut the halves in half again to make quarters. Lay each wedge on a sheet of aluminum foil large enough to wrap it up in. Spoon about 2 T. of the marinade on top making sure to get it in all the nooks and crannies. Wrap each wedge and bake for 20-40 minutes. The longer you cook, the softer it will be. If you like some crunch in your cabbage, remove sooner.
4 zucchini, sliced with a julienne peeler (about 4 cups)
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced (about 2 teaspoons)
1/4 teaspoon crushed red pepper flakes
1/4 cup fresh parsley leaves, minced (about 1 tablespoon)
Salt and black pepper, to taste
Place the julienned zucchini in a colander or wire strainer and toss generously with salt until the strands are lightly coated. Allow the zucchini to sit for 20- 30 minutes to remove excess water. Rinse with running water, drain well, and pat dry with paper towels. (You may be tempted to skip this step; I strongly advise against it. This step ensures tender, rather than watery, noodles.) Once zucchini is ready, heat a large skillet over medium- high heat, about 2 minutes; Add the prepared zucchini noodles. Sauté them in the pan, until just tender, about 1-2 minutes. Push the noodles to the side of the pan, and reduce the heat to low. Add the olive oil, garlic, and crushed red pepper, stirring with the spoon until the garlic is fragrant, about 20 seconds. Push the zucchini noodles into the oil, and stir gently until they’re coated. Turn off the heat and mix the parsley, salt, and black pepper into the noodles.
Yield: 2 servings
Serving Size: 1-3/4 cups
4 pints
2 lb. fresh green beans (wash and trim ends)
4 heads fresh dill weed (separate from stems)
1 tsp. cayenne pepper
4 cloves garlic
4 red chili peppers (optional)
Brine – combine ingredients and bring to a boil.
2 ½ cups water
2 ½ cups cider vinegar
¼ cup pickling salt
Fill per jar:
.5 lb. Â green beans
1 head dill weed
1 clove garlic
¼ tsp. cayenne pepper
1 red chili pepper (if hotter bean is desired)
Add brine to fill line (at top of neck of jar)
Multiple Batches Recipes:
8 pints                             12 pints                              16 pints
4 lbs beans                          6 lbs beans                          8 lbs beans
8 heads dill                          12 heads dill                        16 heads dill
2 tsp cayenne                      3 tsp cayenne                      4 tsp cayenne
8 cloves garlic                      12 cloves garlic                   16 cloves garlic
* 8 chili peppers                  * 12 peppers                         * 16 peppers
6 slices pancetta, chopped
1 large onion, chopped
Salt and pepper
3 pints Brussels sprouts, large ones cut in half, small ones left whole
1 cup chicken stock
1/2 cup aged balsamic vinegar (eyeball it)
Heat a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add pancetta and cook until crisp, about 4 minutes. Add the onion, and season with salt and pepper. Cook, stirring occasionally, for 2-3 minutes. Add the sprouts along with the chicken stock and the balsamic vinegar. Stir to combine and continue to cook for 10-12 minutes or until the Brussels sprouts are tender.
6 parsnips, peeled and quartered lengthwise
¼ cup flour
½ teaspoon seasoning salt
½ cup butter, melted
In a large saucepan, cover parsnips with water and boil over medium-high heat until tender. Drain. In a plastic bag combine flour and seasoning salt. Dip parsnips in butter and place them in the bag. Shake to coat parsnips with the seasoned flour. Heat the butter in a large skillet over medium-high heat. When the butter is sizzling, add parsnips. Cook, turning occasionally, until all sides are golden brown.
1 box frozen cauliflower
2 bacon slices, finely chopped
2 scallions, trimmed and finely chopped
Cook cauliflower according to package directions. Heat a heavy nonstick skillet over medium high heat. Cook bacon 4-5 minutes or until browned. Add scallions, cauliflower and salt and pepper to taste. Cook 2 minutes, stirring frequently until hot.