Kristen's Recipes

 

4  C. peeled, diagonally sliced carrots (1/4 in. thick)

3  C. cauliflower florets (1 1/2 in. pieces; about 11 oz.), rinsed and drained

3  C. broccoli florets (1 1/2 in. pieces; about 8 oz.), rinsed and drained

1 pound red bell peppers, rinsed, stemmed, seeded, and cut into 1- by 3-inch strips

2 jars (about 6 oz. each) marinated artichoke hearts

3 T. lemon juice

2 T. extra-virgin olive oil

1 T. red wine vinegar

2 tsp. Dijon mustard

1 tsp. minced garlic

1 can (6 oz.) whole pitted ripe black olives, drained

Salt and pepper

 

In a 12- by 17-inch roasting pan, combine carrots, cauliflower, broccoli, bell peppers, and artichoke hearts with their marinade. Roast in a 400° oven, stirring every 15 minutes, until carrots are tender to bite, 50 to 60 minutes. In a large bowl, combine lemon juice, olive oil, vinegar, mustard, and garlic. Scrape in vegetables, add olives, and stir to coat. Season to taste with salt and pepper.

3 pounds baby artichokes, rinsed, trimmed, and quartered (about 3 in. long; see “Trimming Baby Artichokes,” below)

3 T. olive oil

1/4 tsp. salt

1/4 tsp. pepper

2 T. lemon juice

3 T. chopped fresh mint

2 ounces parmesan cheese

 

In a 12- by 18-inch baking pan, mix artichokes with 2 T. oil, the salt, and the pepper to coat. Bake in a 450° oven, stirring occasionally, until artichokes are browned and crisp at the edges and tender when pierced, about 15 minutes. Spoon artichokes into a bowl and add lemon juice, mint, and remaining 1 T. oil; mix thoroughly. Using a vegetable peeler, shave parmesan cheese over salad. Serve warm.

 

Trimming baby artichokes: Cut off the stem at the base of the artichoke, using a sharp knife. Peel back and snap off the leaves all around the base of the artichoke until you reach the tender layer of leaves that are yellow at the bottom and green at the top. Cut off the top third of the remaining leaves (the green part). With a sharp paring knife, trim off all of the remaining green, fibrous material from around the base of the artichoke.

 

2 ounces pancetta or bacon, coarsely chopped

1 small shallot, minced

3 T. extra-virgin olive oil

1 1/2 T. sherry vinegar

1/2 tsp. Dijon mustard

1/2 tsp. finely chopped fresh thyme leaves

Salt and freshly ground black pepper

5 ounces baby spinach leaves, washed well and dried thoroughly

1 Bosc pear, cored and thinly sliced

2 ounces fresh, mild goat cheese, crumbled

 

In a small frying pan over medium-high heat, cook pancetta, stirring often, until crisp, 2 to 3 minutes. Transfer to a paper towel to drain. Discard all but 1/2 T.. fat from pan. Add shallot and stir over medium-high heat until soft, 1 to 2 minutes. Remove from heat and whisk in oil, vinegar, mustard, and thyme. Season with salt and pepper. Put spinach and sliced pear in a large bowl and gently toss with dressing. Arrange salad on plates. Crumble goat cheese on top and sprinkle with pancetta.

 

Zest and juice of 1 lemon

25 to 30 leaves fresh basil

1/4 C. (a handful) flat-leaf parsley leaves

3 T. of honey

Salt and freshly ground black pepper

1/3 C. extra-virgin olive oil (EVOO)

1 T. poppy seeds

1 clove garlic, crushed

1 seedless cucumber, cut in quarters lengthwise then chopped into bite-size pieces

1 pint red grape tomatoes, cut in half

1 pint yellow grape tomatoes, cut in half

 

In a blender or food processor combine the lemon zest and juice with the basil, the parsley, honey and some salt and pepper. Turn the machine on and pour in the EVOO in a slow and steady stream. Transfer dressing to a bowl, add the poppy seeds and stir to combine. For the salad, rub a salad bowl with the crushed clove of garlic to give the flavor of garlic without overpowering the salad. Discard the garlic and add the cucumbers and red and yellow tomatoes to the bowl. Pour the dressing over the salad and toss to combine.

 

1/4  C. fat-skimmed chicken broth

3 T. extra-virgin olive oil

2 T. white wine vinegar or rice vinegar

2 T. drained capers

2 T. lemon juice

2 T. minced shallots

2 tsp. Dijon mustard

2 cans (14 to 16 oz. each) hearts of palm (packed in water), drained and rinsed with cold water

2 hard-cooked large eggs, shelled

1/4  C. minced parsley

4 ounces shelled cooked tiny shrimp

1 firm-ripe avocado (8 oz.)

Salt and pepper

 

In a bowl, mix broth, olive oil, vinegar, capers, lemon juice, shallots, and mustard. If desired, cut hearts of palm in half lengthwise. Lay hearts of palm in dressing, turn over, and let stand at least 5 minutes. Separate egg yolks from whites. Chop both or finely mash with a fork; keep separate. Lift hearts of palm from dressing and arrange on salad plates. Add parsley and shrimp to dressing in bowl and mix. Pit, peel, and thinly slice avocado; arrange on salads. Spoon shrimp and all the dressing over the hearts of palm and avocado. Sprinkle with egg whites, then yolks. Add salt and pepper to taste.

Dressing

3 T. red wine vinegar or balsamic vinegar

2 T. olive oil

1/2 clove garlic, minced

1/8 tsp. dried basil

1/8 tsp. salt

1/8 tsp. ground black pepper

Salad

1 small bunch broccoli, cut into florets

1 medium zucchini, cut into 2″ matchsticks

1 pound shrimp, cooked

1 C. cherry tomatoes, halved

1/2 C. canned artichoke hearts, drained and quartered

1/3 C. pitted kalamata olives, pitted

4 ounces part-skim mozzarella cheese, cut into 1/2″ cubes

8 slices reduced-fat deli ham, rolled into tubes

16 slices turkey pepperoni

 

To make the dressing: In a small bowl whisk together the red wine or balsamic vinegar, oil, garlic, basil, salt, and black pepper. To make the salad: Bring a medium saucepan of water to a boil. Fill a large bowl with ice water and set near the stove. Working in batches, boil the broccoli and zucchini just until tender (they will turn bright green). Use a slotted spoon to transfer the vegetables to the ice water to halt the cooking process. Drain well. Place the shrimp in the center of a large platter. Arrange the broccoli, zucchini, tomatoes, artichoke hearts, olives, cheese, ham, and pepperoni in small mounds around the shrimp. Drizzle with the dressing.

3 C. cabbage, chopped or shredded

1/4 C. red bell pepper, sliced

1/4 C. green bell pepper, sliced

3/4 C. celery, sliced

1/2 C. onion, sliced

1/2 C. carrots, shredded

1/4 C. vegetable oil

3/4 tsp. celery salt

1/2 – tsp. cracked pepper

1/4 – tsp. celery seed

1/2 – T. sugar

1/2 – T. cider vinegar

1/2 – T. dry mustard

 

Into a large mixing bowl, add the cabbage, red and green bell peppers, celery, onion, carrots and toss together.  In a small mixing bowl, pour in the vegetable oil and then add the celery salt, cracked pepper, celery seed, sugar, vinegar, and dry mustard.    Pour the oil mixture over cabbage mixture and toss to mix.    To blend flavors, cover with plastic wrap and refrigerate for several hours or overnight.

5 large red or white boiling potatoes (about 2 pounds total)

Boiling water

¼ pound bacon

½ C. canned diced green chilies, drained

1/3 C. chopped fresh parsley

¼ C. finely chopped onion

1/3 C. vegetable oil

3 T. white wine vinegar

½ tsp. salt

¼ tsp. black pepper

¼ tsp. ground cumin

3 drops hot pepper sauce

 

Place potatoes in large saucepan with 2 inches of boiling water. Cook, covered, 20 to 25 minutes or until tender. Drain and let stand until cool. Meanwhile, place bacon in large skillet; cook over medium-high heat until crisp. Drain bacon on paper towels. Let cool slightly; crumble. Cut potatoes into cubes; place in large bowl. Add bacon, chilies, parsley and onion; mix lightly. Whisk remaining ingredients in small bowl until well blended. Pour over potato mixture; toss gently to coat potatoes evenly. Cover and refrigerate 2 hours for flavors to blend.

Avocado Dressing

1 egg

1/2 tsp. dry mustard

4 oz vegetable oil

1/4 tsp. hot pepper sauce

4 Tbsp lemon juice

1 tsp. Worcestershire sauce

1/2 tsp. salt

1/2 tsp. white pepper

1 oz anchovies (optional)

2 med avocados

3 green onions, tops only

1 clove of garlic, peeled

4 oz mayonnaise

1/2 tsp. saffron (optional)

Place egg & mustard in food processor. Pulse 2 times. With food processor running, slowly add oil until mixed well. Add pepper sauce, lemon juice, Worcestershire sauce, salt & pepper & anchovies. Pulse until mix well. Add avocado, green onion tops & garlic to the food processor. Pulse until smooth. Add mayo & saffron. Pulse until mixed well. Pour into a container. Cover & chill at least 2 hrs.

Rich Bleu Cheese Dressing

1 lg. egg

2 cloves of garlic

1 c olive oil

1/4 c buttermilk

1/4 tsp. salt

1/4 tsp. white pepper

1/4 tsp. cayenne pepper

1 c blue cheese crumbles

2 green onion tops, minced

Place egg & garlic is food processor. Blend until smooth Leave processor running and very slowly pour in oil. Add buttermilk, salt & peppers. Blend until well mixed. Place in a med mixing bowl. Fold in blue cheese & green onion tops. Cover and place in refrigerator. Chill at least 4 hours. Better if chilled overnight.

6 red radishes, trimmed and thinly sliced

4 scallions, trimmed and thinly sliced

2 cans (15 1/2 ounces each) chickpeas, rinsed and drained

2 large tomatoes, cut into bite-size wedges

1 pint cherry or grape tomatoes, halved

1 C. avocado, peeled, pitted, and chopped

1/2 T. chopped fresh dill

3 T. lemon juice

2 T. dijon mustard

2 C. garlic-flavored olive oil

2 ounces garlic-onion fat-free croutons

3 C. goat cheese, crumbled

6 6 mesclun greens

 

In a large bowl, combine the radishes, scallions, chickpeas, tomatoes, cherry or grape tomatoes, avocado, and dill. In a small bowl, whisk the lemon juice and mustard. Slowly whisk in the oil. Set aside. Just before serving, add the croutons and cheese to the tomato mixture. Add the oil dressing and toss lightly. To serve, arrange 1 C. mesclun on each of 6 dinner plates and top with 1 2/3 C. tomato salad.

 

Yield: 6 servings

Calories: 310

Fat: 16g

Fiber: 9g

2 medium tomatoes, thinly sliced

1 recipe lemon aioli

2 paper-thin slices red onion

1/4 C. basil leaves

2 tsp. capers, rinsed, drained, and finely chopped

 

Arrange the tomato slices on 4 salad plates. Use the back of a spoon to spread equal portions of the aioli on the tomatoes. Separate the onion rings and scatter over the aioli. Scatter on the basil and capers.

Baby Dandelion Salad with Fresh Figs and Pancetta

6 ounces pancetta, sliced 1/4-inch thick

1 T. sherry vinegar, divided

Fine sea salt

1 1/2 T. extra virgin olive oil

8 ounces baby dandelion greens

14 ripe figs, stemmed and cut in half

Coarse sea salt

Freshly ground black pepper

4 ounces Pecorino Romano

Preheat the oven to 400°F. Place the pancetta slices on a sheet pan lined with parchment paper. Roast for approximately 15 minutes, or until the pancetta is brown and crispy; remove from the oven and drain on paper towels. Reserve 2 T. of the warm pancetta fat. In a small bowl, whisk together 1/2 T. of the sherry vinegar and a pinch of fine sea salt. Add the olive oil and 1 T. of the pancetta fat; whisk to combine. Place the dandelion greens in a medium mixing bowl and toss with half of the vinaigrette; add more, if needed, taking care not to overdress the leaves. Transfer the greens to a platter. Gently toss the figs with the remaining sherry vinegar and pancetta fat, half a pinch of coarse sea salt, and some black pepper; scatter the figs across the greens, leaving any excess dressing behind. Top the salad with broken shards of the crispy pancetta and shavings of Pecorino Romano.

 

4 C. (about 2 bundles) arugula leaves, coarsely chopped

1 1/2 C. (about 1 bundle) watercress leaves, coarsely chopped

1 head Radicchio lettuce, coarsely chopped

1 large lemon

Extra-virgin olive oil, to coat, 2 to 3 T.

Coarse salt and black pepper

Oil cured black olives, for garnish, optional

 

Combine greens in a salad bowl. Squeeze the juice of 1 lemon over the bowl. Drizzle salad liberally with extra virgin olive oil. Toss salad and season salad with salt and pepper. Arrange salad on plates. Garnish plates with black olives, if using.