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Category: Vegetables

Broccolini Salad with Burrata Cheese

Broccolini Salad with Burrata Cheese

4e0a9ebc7b139f268ffb1ce2882f0aea2 pounds broccolini
3 large cremini mushrooms, about 2 inches in diameter
1 red onion (I used a red spring onion)
1 C. black Cerignola olives (available at Whole Foods’ olive bar)
1/2 C. Sherry Vinaigrette (recipe below)
Kosher salt and freshly ground black pepper
One 8-ounce burrata cheese
Extra virgin olive oil
Fleur de sel

Bring a large pot of salted water to a boil (1 C. of Kosher salt to each gallon of water). Prepare an ice bath. Set a cooling rack over a baking sheet and line the rack with paper towels. With a paring knife, cut off the thick ends of the broccolini stalks and peel the remaining stalks. Blanch the broccolini in batches in the boiling water until crisp-tender, 3 to 4 minutes. Transfer to the ice bath to stop the cooking, and drain on the paper towels. Cut off the stems of the mushrooms flush with the caps and discard. Cut the caps into paper-thin slices using a Japanese mandoline or other vegetable slicer or by hand, and transfer to a small bowl. Cut the onion in half through the equator. Slice one half of the onion into paper-thin rings on the mandoline. Select about 20 of the nicest rings, and reserve the remaining onion for another use. Cut the flesh of the olives away from the pit. Lay the pieces cut-side-down and cut lengthwise into thin slices. Line a baking sheet with parchment paper. Line up the broccolini stalks side by side on the parchment paper (this will allow you to dress and season the broccolini evenly), drizzle with about 1/4 C. vinaigrette, and toss to coat. Season to taste with salt and pepper. Toss the mushroom slices with about 2 T. of the vinaigrette and season with salt and pepper (do not overdress the mushrooms). Cut away the top nub of the burrata and put it in a shallow serving bowl that just holds it. Holding a pair of scissors vertically, snip an X into the top of the burrata, reaching the soft center. Open the top slightly and drizzle olive oil over and around the cheese. Sprinkle with fleur de sel and pepper, and place on a serving platter. Arrange the broccolini, mushrooms, olives, and onions on the platter.

Sherry Vinaigrette: Whisk together 1/4 C. sherry wine vinegar and 1/4 C. red wine vinegar, and then whisk in 1 C. extra virgin olive oil. The vinaigrette should look broken – do not emulsify. Refrigerate in a covered container for up to one month.

broccoli and cheese

broccoli and cheese

broccheese6 C. Fresh Broccoli, cut into bite-sized florets
For sauce:
1 C. fat-free evaporated milk
1 T. cornstarch
½ C. shredded cheddar cheese
¼ tsp. Worcestershire sauce
¼ tsp. hot sauce
1 slice whole-wheat bread, diced and toasted (for croutons)

Bring a large pot of water to boil over high heat. Add fresh broccoli, and cook until easily pierced by a fork, about 7–10 minutes. Drain and set aside. In a separate saucepan, combine evaporated milk and cornstarch. Slowly bring to a boil while stirring often. When the milk comes to a boil, remove it from the heat and add the cheese. Continue to stir until the cheese is melted and evenly mixed. Add the Worcestershire and hot sauces, and stir. Pour cheese over hot broccoli. Sprinkle whole-wheat croutons over broccoli and cheese mixture, and serve.

Yield: 4 servings
Calories: 162
Fat: 5g
Fiber: 4g

dunkin’ veggies and dips

dunkin’ veggies and dips

Keep the Beat Recipes: Deliciously Healthy Family MealsLow-fat blue cheese dip:

¼ C. reduced-fat blue cheese crumbles
¼ C. fat-free sour cream
2 T. light mayonnaise

Honey mustard dip:
¼ C. honey
2 T. brown mustard
2 T. fat-free evaporated milk
1 T. fresh parsley, rinsed, dried, and chopped (or 1 tsp. dried)
1 T. fresh chives, rinsed, dried, and chopped (or 1 tsp. dried)

Tuscan white bean dip:
1 T. olive oil
1 T. garlic, chopped (about 3 cloves)
2 T. onions, chopped
1 C. low-sodium cannellini beans, rinsed
¼ C. low-sodium chicken broth
1 T. fresh parsley, rinsed, dried, and chopped (or 1 tsp. dried)
1 tsp. fresh oregano, rinsed, dried, and chopped (or ¼ tsp. dried)

Vegetables:
5 C. assorted raw vegetables, rinsed and cut into bite-sized pieces as needed, such as baby carrots, celery sticks, broccoli florets, cauliflower florets, or cherry tomatoes

Combine ingredients for any (or all) of these three dips separately, and set aside (see note below). Arrange vegetables on a platter, and serve with choice of dip.

Italian Herb Baked Spinach Chips

Italian Herb Baked Spinach Chips

IMG_9342_22 cups fresh spinach (choose the big, healthy-looking leaves)
Few drop of extra virgin olive oil
McCormicks Italian Blend Seasoning
Salt

Preheat oven to 325. Place spinach in a large bowl. Add a few drops of olive oil and mix with your hands until each leaf is lightly coated in oil. Be careful not to use too much oil or the spinach will not crisp up in the oven. Sprinkle the spinach with Italian herb seasoning and salt. Taste one of the leaves to make sure you are using enough seasoning. (You won’t need a lot of seasoning). Arrange the spinach in a single layer (don’t let them overlap) on a baking sheet lined with parchment paper or lightly oil nonstick foil. Bake for 8 minutes. Watch them carefully after the 8 minute mark if they are not done. Let sit on the baking sheet for about 2-3 minutes. Remove from baking sheet and enjoy! TIPS: Be SUPER careful not to use too much olive oil. Only a few drops. Spinach will shrink A LOT in the oven so don’t be alarmed.

Broiled Balsamic Tomatoes with Spinach & Mozzarella

Broiled Balsamic Tomatoes with Spinach & Mozzarella

a911fc92bb6f814555585b412604bc7f2 Good Quality Tomatoes
Balsamic Vinegar
EVOO
Spinach
Garlic
Salt & Pepper
Mozzarella

Cut tomatoes in half, sprinkle balsamic vinegar over the cut sides. Place in Ziploc bag, add a little extra vinegar and set aside. Marinate tomatoes in balsamic vinegar for 30 minutes. While marinating, mince garlic. Heat a small amount of EVOO over medium heat and add the garlic, stirring constantly. Add in spinach, toss to coat, cover and remove from heat to allow spinach to wilt. Remove tomatoes from bag and lay on a baking sheet; season with salt and pepper. Bake for 7 minutes at 350 degrees. Then top with sautéed spinach and mozzarella. Broil until cheese melts.

Cheesy Zucchini Bites

Cheesy Zucchini Bites

3eaa73c0970531b57acc0244dbcaa8f63 cups thinly sliced unpeeled zucchini (4 small)
1 cup Original Bisquickâ„¢ mix
1/2 cup finely chopped onion
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1/2 teaspoon dried marjoram or oregano leaves
1/8 teaspoon pepper
1 garlic clove, finely chopped
1/2 cup vegetable oil
4 eggs, slightly beaten

Heat oven to 350ºF. Grease bottom and sides of rectangular pan, 13x9x2 inches. Stir together all ingredients. Spread in pan. Bake about 25 minutes or until golden brown. Cut into 2-inch squares; cut squares diagonally in half into triangles.

Cheesy Cauliflower Tots

Cheesy Cauliflower Tots

tots1 medium head of cauliflower
2 T. heavy cream
2 T. butter
1/3 C. shredded sharp cheddar
4 egg whites
Salt & pepper to taste
Oil for frying

Clean and trim the cauliflower, adding the florets to a microwave safe bowl. Add the cream and butter to the bowl. Microwave for 5 minutes. Add the cauliflower and cheese to a magic bullet or food processor and blend until still chunky – kind of like a cooked oatmeal consistency. Season with salt and pepper. Chill for at least half an hour. Whip the egg whites to a stiff peak. Fold 1/3 of the egg whites into the cauliflower mixture to lighten it up. Then fold the cauliflower mixture into the rest of the egg whites and gently mix until combined. For best results, chill for another half hour or they won’t hold their shape as well. Fit a pastry bag with a round or star tube with about a 3/4 inch opening. Spray the inside of the bag with nonstick spray. Gently squeeze out 1 inch sections onto a greased cookie sheet, cutting with a butter knife as you go. When finished, bake in a 375 degree oven for 10-12 minutes (or longer if you’re skipping the frying) until puffed and slightly browned. Remove from the oven and serve – or heat 1/4 inch of oil in a sauté pan and when it’s very hot add the tots. It doesn’t need long, a minute per side to turn them golden brown and crispy. Serve immediately.

Red Wine and Garlic Mushrooms

Red Wine and Garlic Mushrooms

d70c71fdbb71d3f8db8425354c00b5b82 tablespoons butter
1 tablespoon olive oil
2-3 cloves garlic, minced
¼ cup red wine
16 oz. mushrooms (I used cremini, but you can use whatever kind you want)
2 tablespoons fresh squeezed lemon juice
2 tablespoons chopped parsley

Heat butter and olive oil in a skillet over medium heat. Once butter is melted and begins to bubble, add in garlic, stirring frequently, until it turns just golden, about 30 seconds to 1 minute. Stir in red wine and return mixture simmer. Add in mushrooms and toss to coat with sauce. Cover and simmer on medium-low heat for 15 minutes. Remove lid, season with salt and pepper, and continue cooking on medium-low heat for an additional 5-8 minutes, until the mushrooms are cooked through and the bottoms are golden. Drizzle with lemon juice and sprinkle parsley over the top

Sweet and Sour Roasted Peppers with Capers

Sweet and Sour Roasted Peppers with Capers

3 lb. Ripe Bell Peppers
2 tsp. small Capers
2 tsp. finely chopped fresh Flat Leaf Parsley
1 C. White Wine Vinegar
1 C. Water
¼ C. Sugar
1 ½ tsp. Fine Sea salt
2 cloves Garlic, sliced paper thin
EVOO

2 sterilized 1 pint jars and their lids

Arrange an oven rack 4 inches below the broiler and preheat the broiler. Place the peppers on a baking sheet and broil, turning every couple of minutes with tongs, until they are blistered and somewhat blackened on all sides. (Alternatively, you can char the peppers on a grill.) Transfer to a bowl, cover with plastic wrap, and let steam for about 10 minutes. Lay a pepper on a cutting board near the sink and slice or gently pull off the stem. Let any juice from the pepper drain into the sink. Cut the pepper in half and scrape off the charred skins, seeds, and innards. Cut the halves lengthwise into thin strips, about 1/4 inch thick. Clean and slice the remaining peppers and transfer them to a heatproof bowl. Stir in the capers and parsley. Bring the vinegar, water, sugar, salt, and garlic to a boil in a saucepan set over medium-high heat. Boil the brine for 2 minutes to dissolve the sugar and salt, and then pour it over the peppers. Let steep for 1 hour. Drain the peppers, reserving a little of the brine. Pack the peppers tightly into the sterilized jars. Spoon l T. brine over the peppers; then fill each jar with enough oil to cover the peppers completely. Cover tightly and let sit at cool room temperature for 24 hours. Check to make sure the peppers are still submerged; if not, add more oil. Let the peppers cure for at least 2 days before using, then store in the refrigerator for up to 3 months. To serve, remove from the jar only as much as you plan to use and let it come to room temperature. Top off the jar with more oil as necessary to keep the remaining peppers submerged.

Try toasting some crostini, top with fresh mozzarella, these peppers, and drizzle with pepper oil and salt.

Greek Spinach Balls with Minted Dill Yogurt Sauce

Greek Spinach Balls with Minted Dill Yogurt Sauce

img_202832 pounds fresh spinach
1 cup chopped scallions
2 tsp. olive oil
2 cups cooked brown rice
2 T. chopped fresh dill
1 1/2 T. fresh lemon juice (or juice of one large lemon should do it)
1 cup bread crumbs (you can make your own if needed)
Salt and pepper to taste
sesame seeds to coat, about one cup

Preheat the oven to 350 degrees. In a large pot, steam the spinach a few minutes until just wilted (only a few minutes). Drain and roughly chop the spinach. In a small saucepan, add the oil and sauté the scallions for about 5 minutes, until just starting to brown. In a large mixing bowl, combine all ingredients except sesame seeds. Use spray oil and coat a large baking sheet. But the sesame seeds in a bowl. Use your hands to make small snowball-sized balls with the mixture, then roll the spinach balls in the sesame seeds to coat. Arrange on the baking sheet without touching. This will make approx. 10 spinach balls. Bake for about 30 minutes.

Minted Dill Yogurt Dressing

1 cup plain yogurt
2 tsp. minced scallions (or red onion)
1 T. minced fresh dill
1 tsp. minced fresh mint (or 1 T. dried mint)
1 minced garlic clove
2 tsp. fresh lemon juice
Pinch of sugar
Salt to taste

Mix everything.

Glazed Zucchini

Glazed Zucchini

two zucchini with water drops isolated on white

2 pounds medium zucchini (1/2-3/4 inch thick and 5-6 inches long)
2 T. olive oil
2 garlic cloves
Salt
About 1/4 C water
1 T. thinly sliced fresh basil

Trim the ends of the zucchini. Soak it in a large bowl of cold water for 30 minutes to freshen. Drain the zucchini and pat dry. Cut it lengthwise in half, then crosswise into quarters. In a large skillet, combine the zucchini, oil, garlic, 1 tsp. salt and just enough water to cover the bottom of the pan. Cover and cook over medium heat until the zucchini begins to soften, 5-7 minutes. Remove the lid, raise the heat to high and cook, stirring, until the liquid evaporates and the zucchini is glazed with the oil and beginning to brown lightly. Remove the garlic cloves. Carefully stir in the basil and more salt to taste, and serve.

Savory Butternut Squash with Onion & Pecans

Savory Butternut Squash with Onion & Pecans

2848961 C. chopped pecans
2 slices bacon
2 tsp. butter
1 tsp. olive oil
1 1/2 C. chopped yellow onions
1 clove garlic, minced
1/2 tsp. ground sage
2 lbs butternut squash, peeled, seeded, and cubed
Salt & freshly ground black pepper, to taste
3 T. chopped fresh basil
2 T. freshly grated parmesan cheese

Preheat oven to 350 degrees F. Place the chopped pecans in an even layer on ungreased non-stick baking sheet; bake at 350 degrees F for 7 minutes. While pecans are toasting, cook the bacon in a large, heavy skillet until it is crisp; remove bacon, crumble it, and set aside. Add the butter and oil to the bacon drippings and stir in the onion and garlic, cook over low heat until tender, about 15 minutes; stir in the ground sage. Add the cubed squash, cover, and cook, stirring occasionally, until the squash is tender but not mushy, about 15 minutes; season to taste with salt and pepper. Add half of the toasted pecans and the basil and stir carefully to mix well (avoid breaking up the squash). Place in a serving dish and sprinkle with crumbled bacon, remaining pecans, and Parmesan, and serve. Note: crumbled Gorgonzola is also good in place of the Parmesan!

Peas & Carrots

Peas & Carrots

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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

Instant Pot Corn on the Cob

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).  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

Instant Pot 10-minute Caramelized Onions

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

Baked Parmesan Summer Vegetables

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.

Zucchini Sauté

Zucchini Sauté

zucchini1¼ 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

Sweet & Sour Layered Summer Squashes

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

Bloody Mary Pickled Asparagus

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.)

 

 

Zippy Yams and Bok Choy

Zippy Yams and Bok Choy

Yams & Bok Choy2 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

Parmesan Cauliflower Bites

Parmesan Cauliflower Bites

parmcauli1/2 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.

Millennium’s Cumin-Balsamic Roasted Mushrooms

Millennium’s Cumin-Balsamic Roasted Mushrooms

4 cloves garlic, minced506a08f4d9127e30de000da0__w_1500_s_fit_
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

Instant Pot Savory Bacon Brussels Sprouts

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.

Swiss Chard with Beans

Swiss Chard with Beans

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.

Zucchini Fritters

Zucchini Fritters

2 zucchini
1 1/2 teaspoons salt
1/4 cup chopped basil or parsley
1/4 cup chopped chives or green onions
1/2 teaspoon lemon zest
1 egg
1/2 cup flour
1/2 teaspoon baking powder
3-4 grinds black pepper
1/4 cup olive oil
Trim ends of zucchini and shred on largest holes of box grater. Place in a colander, sprinkle with salt, mix and set over a bowl to drain for 20-30 minutes. Dump drained zucchini onto a clean kitchen towel, wrap up tight and squeeze over the sink. You won’t believe how much water these puppies will leach.  Place “dry” zucchini, chopped herbs and zest in a bowl.  Mix flour and baking powder together in a small bowl and sprinkle over zucchini, adding a few grinds of black pepper. Mix gently. Beat egg in a separate bowl, add to mix and stir just until combined.   Heat oil in pan over medium heat until hot. Add a heaping tablespoon of batter and gently flatten with back of spoon. Fry for about 4 minutes per side. Remove to a plate and repeat with remaining batter. You can keep these warm (or re-warm) in a hot oven, but they’re best eaten immediately.
Sautéed Summer Squash Ribbons

Sautéed Summer Squash Ribbons

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

Instant Pot Butter Braised Radishes

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

Sweet Potato & Zucchini Fritters

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

Instant Pot Pickled Vegetables

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

Instant Pot Creamed Mexican Sweet Corn

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

Braised Turnips, Chestnuts, and Apples

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.

Mixed Beans with Hoisin Vinaigrette

Mixed Beans with Hoisin Vinaigrette

mixed-beans-su-642318-xLight 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

Burgundy Mushrooms

Burgundy Mushrooms

WUSP01H_burgundy-mushrooms_s4x3_jpg_rend_sni12col_landscape4 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

 

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.

 

 

Warm Arugula Salad with Roasted Asparagus and Balsamic Vinaigrette

Warm Arugula Salad with Roasted Asparagus and Balsamic Vinaigrette

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.

spinach and corn pancakes

spinach and corn pancakes

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

Creamed Peas

Creamed Peas

2 T. buCreamedPeas1tter
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

Cheezy Herb Kale Chips

Cheezy Herb Kale Chips

kalechips1 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!

Baked Zucchini Fries

Baked Zucchini Fries

zuccAbout 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.

Oven Roasted Cauliflower

Oven Roasted Cauliflower

59e84452362840359506b0f616fb1c4c5 cup (up to 6) cauliflower, florets about 1 1/2 inches in diameter (from 1 medium cauliflower)
1⁄4 cup extra-virgin olive oil
1 T. garlic, sliced
2 T. lemon juice
1 tsp. salt
1⁄2 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

Quick “pickle” Garlic Beans

Quick “pickle” Garlic Beans

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.