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Best Chicken Egg Rolls

Best Chicken Egg Rolls

Best Chicken Egg RollsBest Chicken Egg Rolls

 

3 half boneless chicken breasts

1 medium head green cabbage, finely shredded

2 bunches green onions, thinly sliced

1 medium carrot, shredded

¼ C. low-sodium soy sauce

2 T. garlic powder

1 T. ground ginger

2 packages egg roll wraps (about 30 wraps total)

1 egg

20 oz. cooking oil

 

Wrap chicken breasts in aluminum foil, place on a cookie sheet and bake at 350°F for 25 minutes. Chill in the refrigerator; cut meat into 1-inch long pieces and shred. In a large bowl combine cabbage, green onions, carrot, chicken, soy sauce, garlic powder and ginger; mix well. Wrap about 1⁄3 C. cabbage mixture in each egg roll wrap according to package directions. Seal with beaten egg at flap. Place cooking oil into frying pan or wok and heat to medium-high heat. With tongs, place 2 to 3 egg rolls at a time in hot oil. Cook, turning often, until golden brown. Remove and drain on paper towels. Serve with your favorite sauces.

Appetizer Platter

Appetizer Platter

Appetizer PlatterAppetizer Platter

 

Ingredients

Mustard-Tenderloin Toast

melba toast

creamy and grainy Dijon mustard

thinly sliced seared beef tenderloin

parsley

Garden Vegetable Crackers

fresh snipped chives

low-fat cream cheese

heart-shaped crackers

organic baby carrots

Peach-Glazed Brie & Chicken Rounds

brie

peach marmalade or preserves

sliced, grilled chicken

melba rounds

fresh rosemary

Cucumber Rye Sandwiches

plain cream cheese

cocktail rye

English cucumbers

fresh chives

Smoked Salmon & Cream Cheese Crackers

plain cream cheese

heart-shaped crackers

smoked salmon

lemon

fresh dill

 

Mustard-Tenderloin Toast: Spread melba toast with a mixture of creamy and grainy Dijon mustard. Top with thinly sliced seared beef tenderloin and parsley.

Garden Vegetable Crackers: Stir fresh snipped chives into low-fat cream cheese. Spread on heart-shaped crackers. Garnish with slivers of organic baby carrots.

Peach-Glazed Brie & Chicken Rounds: Remove top rind from brie. Top with peach marmalade or preserves. Loosely cover with foil and bake in 325°F oven for 15 minutes to melt. Place 1-inch pieces of sliced, grilled chicken on melba rounds. Top with glazed Brie and fresh rosemary.

Cucumber Rye Sandwiches: Spread plain cream cheese on cocktail rye. Top with sliced English cucumbers and fresh chives.

Smoked Salmon & Cream Cheese Crackers: Spread plain cream cheese on heart-shaped crackers. Top with smoked salmon, lemon and fresh dill.

Simple Tomato Broth Soup

Simple Tomato Broth Soup

Simple Tomato Broth SoupSimple Tomato Broth Soup

 

2 T. olive oil

1 onion, peeled and finely chopped

1 clove garlic, peeled and finely chopped

2 T. tomato puree

1 tsp. ground paprika powder

3 carrots

3 celery stalks

1 x 400 g / 14 oz. can crushed tomatoes

4 C. / 1 liter vegetable stock

sea salt

Fresh thyme

Fresh basil

 

Heat oil in a large thick-bottomed sauce pan on medium heat. Add tomato puree, onion, garlic and ground paprika and let sauté for 5 minutes. Peel and clean the carrots and celery and chop into bite-sized dices. Add to the pan and let sauté for a few more minutes. Then add chopped tomatoes and vegetable stock and let simmer under a lid for 15-20 minutes. Taste and adjust the flavoring, adding some fresh thyme or basil towards the end. You can also add more stock, if needed. Choose your favorite way of serving this soup, see recipe ideas below.

The Rubber Chicken Recipe!

The Rubber Chicken Recipe!

The Rubber Chicken Recipe!

 

Rubber Chicken is one of the recipes I’m most famous for—and yet, it’s not really mine. I just named it Rubber Chicken because it allows you to stretch one measly chicken into 3 days worth of meals!

Rubber Chicken was originally published 20 years ago in my newspaper column (The Manic Housewife) that I wrote for the Daily Courier in Rutherfordton, NC. Hard to believe it’s been that long!

My mother made Rubber Chicken, her mother made it (with the second day meal slightly different) and I’m sure, women across this continent and abroad have been passing this well loved frugal recipe down to their kin for generations.

Besides the fact that you can get three real meals out of this recipe, you also get the benefit of some pretty fabulous bone broth as well! Let’s not forget how transformative this stuff is, plus favorwise, you just can’t beat it.

If you buy organic chickens and cringe at the price, this is one way to make your purchase go well beyond just one meal.

 

Enjoy!

Leanne Ely’s Famous Rubber Chicken

Serves 4 for 3 days

1 chicken — washed and patted dry (get a nice sized one)

1/2 celery rib — cut in pieces

1 onion — quartered

1 carrot — cut in 2″ pieces

salt, pepper, garlic powder to taste

 

Day One: The adventure begins–Preheat oven to 400 degrees. In the cavity of the chicken, season with salt, pepper and garlic powder and place cut up vegetables inside. Sprinkle the outside with salt and pepper and a little garlic powder, too, if you like. Cook for about an hour or longer (depending on the size of the bird) till the juices run clear. Let sit a minute and then remove the vegetables. In the meantime, if you were smart, you boiled the neck with some celery, onion and carrot and have that broth, too. To further cut down on the grease from the chicken, you could take the cooking juices and put them in a C. and refrigerate while you make the rest of the meal. This will get rid of a significant amount of chicken fat which will all rise to the top. Make a nice gravy by deglazing the pan with a little water and thicken it up with a flour/water mixture (about a T. should do) Serve your wonderful chicken with Just Like Mama’s Mashed Potatoes and lots and lots of veggies. Remember, you want leftover chicken.

Day Two: Let the adventure continue! Take your time and pull every last itty bitty bit of chicken off them bones. You want that chicken skeleton to look like a science project. Toss the chicken in pot with a can of black beans and season with a little cumin, some garlic powder and serve it up with lots of salsa, tortillas, some cheese–whatever turns your key! A great big salad will give you a perfect dinner.

Day Three: The adventure ends–with the skeletal remains finally hitting the stock pot. Throw in the same veggies: onion, carrots and celery, season it with salt, pepper and garlic powder and throw about 3 quarts of water over the top, adding 1 T. of apple cider vinegar to pull the minerals from the bones (don’t worry, you won’t taste it!). Cook the daylights out of it and strain. Now make soup or store appropriately.

Chicken Noodle Soup

Chicken Noodle Soup

Chicken Noodle Soup

 

Chicken carcass (everything left: bones, skin, bits)

1/2 onion

1–2 carrots, chopped

1–2 celery stalks, chopped

2 cloves garlic (smashed)

3-4 slices fresh ginger

1 bay leaf (if you’ve got it)

6-10 peppercorns

Water (enough to cover everything by about an inch)

Salt (to taste, later)

A splash of soy

1 T. chicken soup base or 1 bouillon cube

1 C. wide egg noodles

 

Throw everything into a pot. Cover with water. Bring it to a boil, then immediately turn it down to a gentle simmer. Let it go at least 1 hour, ideally 1 1/2 to 2. Skim anything weird off the top if you want, but don’t obsess. Strain it. That liquid is gold – but keep the veggies. Put the strained broth back in the pot. Add the soy & bouillon, and mix in well. Then add the noodles, and simmer until softened, 6 – 7 minutes. Add a handful of whatever chicken you’ve got left and some of the veggies.

Sheet Pan Chicken Fried Rice

Sheet Pan Chicken Fried Rice

Sheet Pan Chicken Fried RiceSheet Pan Chicken Fried Rice

 

2 T. sesame oil

3 C. cooked long grain white rice

1 lb. boneless skinless chicken breasts, diced

1/2 C. diced onion

1/2 C. carrot, diced or cut in rounds

2 cloves garlic, minced

1/4 C. soy sauce

2 T. rice wine vinegar

2 large eggs, beaten

1/2 C. frozen peas

Chopped green onion, for garnishing

Sriracha sauce, for serving

 

Preheat the oven to 400°F. Coat a 16×12-inch rimmed baking sheet pan with 2 T. sesame oil. In a large bowl, toss together the rice, chicken, onion, carrots, minced garlic, soy sauce and rice wine vinegar until well combined. Spread the rice mixture evenly across the prepared sheet pan. Place in the middle rack of the oven and bake until the rice begins to crisp, about 25 minutes. Toss the rice on the sheet pan, scraping up any stuck-on pieces. Drizzle the beaten eggs over the rice and toss to coat again. Arrange the rice mixture back into an even layer and sprinkle the peas evenly across it. Return the sheet pan to the oven and continue baking until the eggs are cooked, about 10 minutes. Toss the rice on the sheet pan again. Garnish with chopped green onions just before serving. Serve with sriracha and soy sauce.

Homemade Tomato Jam

Homemade Tomato Jam

Homemade Tomato JamHomemade Tomato Jam

 

4 large ripe tomatoes or 4-6 Heirloom tomatoes (or 1 1/2 lb.), cut into quarters

1 lemon, thinly sliced and seeds removed

1/2 C. water

3/4 C. granulated sugar

3/4 C. brown sugar

 

Place the tomatoes, lemon slices, water, and both sugars in a medium sized heavy saucepan. Set the heat to low (simmer) and cook until liquid has reduced and mixture has thickened. Stir frequently, particularly near the end to ensure the jam does not scorch the bottom of the pan. Note: Cooking time may range from 2 to 3 hours, depending your simmering heat setting. Remove from heat and allow to cool. If not using immediately, put in a covered jar and place in the refrigerator. When getting ready to serve, reheat jam, adding one T. of water at a time if it is too thick.

Herbed Parmesan Dutch Baby with Cherry Tomato Jam

Herbed Parmesan Dutch Baby with Cherry Tomato Jam

Herbed Parmesan Dutch Baby with Cherry Tomato JamHerbed Parmesan Dutch Baby with Cherry Tomato Jam

 

1 C. (120 g or 4 1/4 oz.) plus 2 T. all-purpose flour

1/2 tsp. kosher salt

1/2 tsp. black pepper

8 large eggs

3/4 C. whole milk

2 T. finely chopped fresh thyme, plus more for garnish

2 T. finely chopped chives, plus more for garnish

6 T. unsalted butter, room temperature

3/4 C. (75 grams or 2 1/2 oz.) freshly grated Parmigiano-Reggiano Cheese

Flaky Sea Salt

 

Preheat oven to 425 degrees (F). In a large bowl, whisk together the flour, salt and pepper. Set aside. In a medium sized bowl, whisk the eggs and milk until well blended. Add eggs to the flour mixture and whisk until well blended and frothy. (Note: Alternately put the flour and egg mixture in a blender and mix until well blended or whip using a hand mixer.) Stir in chopped thyme, chives and a heaping T. of the grated Parmigiano-Reggiano Cheese. Place butter in a 12″ or 9″x12″ cast iron pan. Place in oven until butter melts and begins to slightly brown (approximately 3-5 minutes). Note: Check on butter after 2 minutes and every minute thereafter. Remove pan from oven. Pour in egg mixture. Top with grated parmesan cheese. Return to oven and bake for 20-22 minutes or until the Dutch Baby is puffed and golden. Remove from oven, garnish with additional thyme and chives. Serve immediately with Cherry Tomato Jam.

 

Tomato Jam

2 C. (340 g) cherry or grape tomatoes (or a mix of the two), cut in half

3/4 C. (150 g) granulated sugar

2 -3 T. freshly squeezed lemon juice

Zest of 1 lemon

generous 1/2 tsp. finely chopped fresh rosemary

 

Preheat oven to 350 degrees (F). Line a rimmed baking sheet with aluminum foil. Place the cut tomatoes halves on the prepared baking sheet. Bake for 15 minutes to loose the skins. Remove tomatoes from oven and place in a heavy bottomed saucepan. Add sugar. Over medium heat gently melt sugar, then bring to a boil and cook (boiling rapidly) for 5 to 7 minutes, or until thick and syrupy. Notes: Stir frequently. My cooking time was 7 minutes. Remove from heat and add lemon zest, freshly squeezed lemon juice and chopped rosemary. Transfer tomato jam to clean, sterilized jars. Seal well. When cool, place jam in the refrigerator. The tomato jam can be kept refrigerated for up to 2 weeks, if it lasts that long! Notes: (1) Instead of melting butter in the cast iron pan in the oven, can melt on the stovetop over medium high heat; (2) Instead of using thyme and chives, could use thyme and tarragon or thyme (2 T.), tarragon (1 T.) and chives (1 T.); (3) Instead of serving with the Tomato Jam, could serve with Sriracha and/or lemon wedges; (4) Definitely serve with a good quality white or sparkling wine; (5) If using a round cast iron pan, cut into wedges for serving; (6) The Dutch Baby is great hot out of the oven, but was equally delicious when it came to room temperature; (7) The batter and grated cheese can be prepared ahead of time and kept refrigerated until ready to use, making it a slightly make-ahead appetizer or luncheon/dinner entree.

Broiled Feta & Tomatoes with Crusty Bread

Broiled Feta & Tomatoes with Crusty Bread

Broiled Feta & Tomatoes with Crusty BreadBroiled Feta & Tomatoes with Crusty Bread

 

1 C. (165 g) cherry tomatoes

1 sweet mini pepper or part of a slightly spicy pepper

4 Castelvetrano olives

2 big pinches of fresh oregano leaves

2 T. extra-virgin olive oil

1 tsp. gochujang

Kosher salt

Freshly ground black pepper

One 4-oz. (115 g) block of feta

½ of a baguette

2 or 3 basil leaves

 

Cut the tomatoes in half lengthwise (or in quarters, if large) and roughly chop the pepper and the olives. Put the vegetables and the oregano in a small baking dish, toss them with the olive oil and gochujang, and season with a big pinch of salt and some pepper. Nestle the feta into the center of the vegetable mix. Cook everything under the broiler until the tomatoes have split and the top of the cheese is browned (the timing will vary depending on your oven). Cut the baguette into thin slices and toast them lightly. Chiffonade the basil. When the tomatoes and feta are done, sprinkle the basil on top. To eat, spread some cheese on a piece of baguette and pile on some of the vegetables.

Cucumber Cream Cheese Spread with Everything Bagel Chips

Cucumber Cream Cheese Spread with Everything Bagel Chips

Cucumber Cream Cheese Spread with Everything Bagel Chips

 

For the Cucumber Cream Cheese Spread

 

1 8 oz package Cream Cheese room temperature

2 small Cucumbers grated (about 1 cup)

2 stalks Scallions thinly sliced

2 tablespoon Fresh Cilantro finely chopped

2 tablespoon Fresh Mint finely chopped

2 tablespoon Grainy Mustard

½ Lemon juiced

1 pinch Flaky Salt

 

For the Everything Bagel Chips

 

6 Mini Bagels thinly sliced

3 tablespoon Avocado OIl

3 tablespoon Everything Bagel Seeds

 

Preheat oven to 350F degrees. Meanwhile, add cream cheese, grated cucumber, chopped scallion, cilantro, mint, grainy mustard, lemon juice and a huge pinch of kosher salt together in a large bowl. Use an electric mixer to whip the ingredients together until combined. Let this cream cheese mixture rest for at least 20 minutes for the flavors to come together. For the Bagel chips, thinly slice your bagels and add them to a large bowl. Drizzle with olive oil and everything bagel seeds and toss to coat. Place each piece evenly spaced apart on a baking sheet and add more oil and everything bagel seeds if necessary – you want them coated! Bake for 10-20 minutes (some bagels crisp up faster than others) or until they’re light golden brown and crunchy. Remove from heat and let rest for 5 minutes before serving.

Charred Garlic Scapes with Parsley Butter

Charred Garlic Scapes with Parsley Butter

Charred Garlic Scapes with Parsley Butter

 

1 pound garlic scapes

1 T. olive oil

4 T. unsalted butter – softened

1 T. fresh parsley – finely chopped

Sea salt – to taste

Ground black pepper – to taste

 

Preheat a grill or grill pan. You can trim both ends of the garlic scapes or leave them intact. Toss the scapes with olive oil, salt and pepper. Place them directly on the grill racks or grill pan. Cook for 2 to 4 minutes on each side, until charred. Be careful not to overcook them. Prepare the parsley butter in a small bowl by using a fork to press and mix the fresh parsley into the softened butter. Add sea salt and black pepper to taste.

Serve the scapes warm with a few dollops of parsley butter. Enjoy!

Tempura Fried, Triple Cheese Stuffed Squash Blossoms

Tempura Fried, Triple Cheese Stuffed Squash Blossoms

Tempura Fried, Triple Cheese Stuffed Squash Blossoms

 

9 to 15 Squash Blossoms (Depending on size you may have leftover filling), anthers gently removed from inside and rinsed)

1/3 Cup Full Fat Ricotta Cheese

2 T. Parmesan Cheese, Grated

2 T. Asiago Cheese, Grated

6 Large Basil Leaves, Minced

⅓ Cup All Purpose Flour

½ Tsp. Baking Powder

⅓ Cup Seltzer (*Or carbonated drink of choice – I used a lemon sparkling water I had on hand)

Frying Oil of Choice (I used a vegetable oil)

Extra basil and black pepper for topping, sauce for dipping (I enjoy raw honey)

 

In a small mixing bowl, combine together the ricotta, asiago and basil.  Set aside. Start to warm your oil on medium heat in a frying ban. You want about an inch of oil in the pan. While the oil is warming, gently stuff your squash blossoms (be VERY careful with this) with 1 to 1 1/2 tsp. of cheese/basil filling depending on the blossom’s size. I use a small 1/4 tsp. to do this. Some people will pipe the mix in. Twist the ends of the blossoms gently to close. Do not over stuff the blossoms or they may leak during frying. Once squash blossoms are filled, set aside. In a small bowl, mix all-purpose flour and baking powder. Mix the seltzer in slowly in a few parts until everything is well combined and forms the tempura coating.  Next, gently dip your squash blossoms in the tempura mix to evenly coat. Let extra tempura mix drip off. I rested these on parchment paper. Line a plate with paper towel/cloth towel or have a cooling rack with towel underneath ready (my favorite way to cool/drain these so they don’t get soggy). Add blossoms gently to heated oil (I did two rounds not to overcrowd). Gently brown on each side and flip in oil until all sides are crispy and lightly browned. Place blossoms on towel or cooling rack, repeat process as needed and allow to cool. Serve blossoms with extra basil, black pepper and dipping sauce of choice if desired.

Garlic Scape Pesto & Garlic Scape Butter

Garlic Scape Pesto & Garlic Scape Butter

Garlic Scape Pesto

 

¼ cup coarsely chopped walnuts

¾ cup scapes

¼ cup freshly grated Parmesan

½ cup extra virgin olive oil

Juice of ½ lemon

½ tsp. salt

Freshly ground black pepper

 

Lightly toast the walnuts in a non-greased pan. Set aside to cool. Cut the scapes into ½-inch pieces. Put the scapes, cooled walnuts, Parmesan, olive oil, and lemon juice in the food processor. Using the pulse function, chop finely, scraping down the sides with a spatula every so often. Season with salt and pepper and pulse again. The pesto should still be somewhat chunky. Fill in a jar and refrigerate.

 

Garlic Scape Butter

 

6 T. soft butter

2 T. chopped scapes

¼ cup packed Italian parsley

Salt

Pepper

 

Put all ingredients in the food processor and process to a creamy consistency. Fill in an airtight container and refrigerate.

Five-Minute One-Bowl Arugula Salad

Five-Minute One-Bowl Arugula Salad

Five-Minute One-Bowl Arugula Salad

 

1 large lemon

3 T. extra-virgin olive oil

1 tsp. honey

3-4 cups fresh arugula

kosher salt

 

Slice the lemon into very thin rounds. Remove and discard all the seeds. Pick up the slices, a few at a time, and squeeze them over a large bowl to collect the juice. Then finely chop all the juiced lemon slices (including the rind) and add them to the bowl. Whisk the olive oil into the lemon juice in the bowl. Drizzle the honey around the sides of he bowl – do not mix it in. Add the arugula and pinch of salt and toss to coat it with the lemon-studded dressing, catching some of the honey on he leaves. Serve immediately.

Cream of Scape Soup

Cream of Scape Soup

Cream of Scape Soup

 

12 scapes, blossom ends removed

3 cups good-quality chicken broth

1 small bunch fresh thyme sprigs

1 medium to large potato, peeled and cubed

1 cup half and half

Salt

Pepper

Pinch cayenne

White wine vinegar

Croutons to serve

 

Cut the scapes into 2-inch chunks and chop coarsely in the food processor. Put chopped scapes in a large saucepan with 2 cups of the chicken broth and the thyme. Bring to a boil, then cover and simmer for 10 minutes. Strain through a fine sieve, reserving the broth. Discard the solids. Pour the broth back in the pan and add the potato and the remaining stock. Bring to a boil, cover, and cook until the potato is soft, 10 to 12 minutes. Puree to a very smooth consistency. Add the cream and reheat. Season with salt, pepper, cayenne, and a dash of white wine vinegar. Serve with croutons.

Fried Green Tomatoes

Fried Green Tomatoes

Fried Green Tomatoes

 

4 medium, firm green tomatoes

½ cup shelled pistachios

1 ½ cups panko bread crumbs

2 tsp. garlic powder

1 tsp. onion powder

½ tsp. cayenne

½ tsp. black pepper

½ tsp. salt

¾ cup buttermilk

Canola or olive oil

1 T. butter

2 T. chopped herbs (I used chives, parsley & mint)

1 cup low-moisture shredded mozzarella*

 

Preheat the oven to 400° F. Trim the ends off of the tomatoes, and cut into 1/4 “ slices.  In the food processor, pulse pistachios, until they are almost a coarse meal.  Add bread crumbs, garlic powder, onion powder, cayenne, black pepper, and salt and pulse until the mixture looks like a fine crumb.  Pour breading mixture into a bowl or baking dish. Pour buttermilk into a separate bowl.  Dip tomato slices in the buttermilk and then dredge in the breading mixture.  Pat the breading mixture on to create an even coat that sticks.  Place on a rack on a baking sheet. Heat a ½“ of oil with butter over medium-high heat in a Dutch oven or cast iron skillet.  Fry tomatoes in batches for 1 to 2 minutes on each side.  Place back on the rack over the baking sheet. In a bowl, combine chopped herbs and mozzarella.  Sprinkle over fried tomato slices and bake in the oven for 5 to 7 minutes until the cheese is melted and bubbly.  Serve immediately.

Braised Green Onions with Caramelized Pancetta

Braised Green Onions with Caramelized Pancetta

Braised Green Onions with Caramelized Pancetta

 

2 bunches green onion (scallions)

3 tablespoons butter

3-4 ounces diced pancetta

1/3 cup dry white wine

¼ of lemon, juiced

Black pepper

 

Sauté pancetta in a dry pot until chewy, not crispy (just cooked), about 4-5 minutes over medium-high heat. Drain excess fat, and set aside. Cut about ¼ inch off the tops and bottoms of your green onion. In a large skillet over medium-high heat, melt butter. Add green onion, and sauté for about 2 minutes until onions wilt, using tongs to toss halfway through. Add white wine, lemon juice, and black pepper. Sauté for 3 minutes, tossing once. Add cooked pancetta, and sauté for about 3 minutes, until pancetta starts to char, and green onions are wilted and slightly brown. Toss once but not more than that. You want pancetta to caramelize!

Savory Green Tomato Fritters

Savory Green Tomato Fritters

Savory Green Tomato Fritters

 

2 1/4-2 1/2 cups all-purpose flour

1  baking powder

1/2 tsp salt

1/4 tsp baking soda

2 large eggs

3/4 cups milk

4 tbsp butter melted

1 cup green tomatoes finely diced

2 tbsp roasted red peppers finely chopped

1 tsp pepper to taste

1 tsp salt to taste

1/4 tsp garlic powder

1/4 tsp cumin

1/4 tsp chili powder

 

In a deep, heavy pan, heat 3 inches of oil to 365° F, or use a crockpot with a fry basket. Combine flour, baking powder, salt, and soda. Stir in the green tomatoes, corn and seasonings. In a separate bowl, whisk the eggs with the milk and butter. Stir into the first mixture until just blended. Batter should hold its shape when dropped into hot oil–add more flour if needed to thicken the batter. Working in batches, drop the batter by tablespoons into the hot oil, cooking until fritters are a deep golden brown, turning about halfway through. Remove to paper towels to drain and enjoy!

Roasted Radishes with Garlic Chive Yogurt

Roasted Radishes with Garlic Chive Yogurt

Roasted Radishes with Garlic Chive Yogurt

 

1 lb radishes, leafy ends removed, halved if large (may use traditional red, tri-color, or French breakfast radishes)

1 tbsp olive oil

1 tsp kosher salt

½ tsp cracked black pepper

¼ tsp garlic powder (can swap the above measurement of olive for garlic-infused olive oil)

For the garlic chive yogurt:

 

227 g (1 cup) full-fat Greek yogurt

12 g (¼ cup) fresh chives, minced, plus more to top if desired

¼ tsp garlic powder (can swap for 1 clove minced garlic or 1 tbsp garlic-infused olive oil)

¼ tsp kosher salt, plus more to taste

¼ tsp cracked black pepper, plus more to taste

To finish:

 

2 tbsp unsalted butter (optional)

Zest of 1 lemon

Flaky sea salt, to taste

 

Roast the radishes. Preheat your oven to 425 degrees Fahrenheit / 220 degrees Celsius. Line a baker’s half-sheet pan with parchment paper. Add the radishes to the pan then top with olive oil, kosher salt, pepper, and garlic powder. Toss by hand until evenly coated then spread the radishes out into an even layer Roast for 20-25 minutes or until the radishes are lightly golden. While the radishes roast, prepare the garlic chive yogurt. In a medium bowl, add the yogurt, chives, salt, pepper, and garlic powder. Fold with a spatula until well-combined and reserve to the side. Optional: prepare the brown butter. In a skillet over medium heat, add butter and allow to melt, stirring with a silicone spatula or wooden spoon occasionally. As the butter melts it will begin to foam. Watch the pan closely during this process as the color will quickly change from buttery yellow, to golden, to toasty brown. Once the butter has reached a stage where it is golden brown with some toasty brown bits, remove it from the stove immediately and carefully transfer to a small heat-proof bowl until ready to use. Plate the dish. Using a spatula or spoon to smooth the yogurt out into an even layer on a large plate or platter. Top with roasted radishes then drizzle with the reserved brown butter, top with lemon zest, and finish with a sprinkle of flaky sea salt.

Magical Puff Pastry Tomato Tart

Magical Puff Pastry Tomato Tart

Magical Puff Pastry Tomato Tart

 

1 Package puff pastry

4 T. Crème fraiche

2 tsp. Herbes de Provence

6-8 slices of ripe tomatoes, salted and dried on paper towels

1 small red onion

1/2 cup feta cheese mashed, mixed well with 1/2 cup ricotta cheese

6 T. high-quality pesto sauce mixed with 4 tbsp olive oil

6 fresh basil leaves

1 tsp Aleppo peppers

 

Thaw the puff pastry.  Preheat oven to 400°.  When thawed, if the pastry is a circle you can cut two sides off to place and tamp down on the remaining round ends to form a rectangle. Slice the tomatoes about 1/4 to 1/2 inch thick.  Sprinkle with sea salt and let them rest for 10-15 minutes between two sheets of paper towels to drain some of the liquid from the tomatoes. Spread the crème fraiche over the surface of the puff pastry. Then place the tomatoes in a nice pattern over the crème fraiche and sprinkle the herbs overall.   Slice the red onion as thinly as you can and place a thin scattered layer over the tomatoes, not too much.  Bake for 20-25 minutes in the oven, checking the evenness of the baking halfway through.  As soon as your crust is browned evenly remove it from the oven.  Immediately dot tablespoons of the cheese mixture over the surface of the tart.  Drizzle the pesto and oil sauce over the tart and sprinkle with 1 tsp Aleppo peppers, if you like a little heat. Finely slice a basil leaf or two and use the others for garnish. This tart is fabulous with a chilled glass of any of this week’s rosés-all dry, crisp and flavorful!!

Baked Feta with Olives and Cherry Tomatoes

Baked Feta with Olives and Cherry Tomatoes

Baked Feta with Olives and Cherry Tomatoes

 

1/2 C. extra-virgin olive oil

1/4 C. lemon juice (from 2 lemons)

6 ounces feta, torn into chunks

1/2 pint cherry tomatoes, halved

1 1/2 C. green olives, pitted

1/2 tsp. crushed red pepper flakes

4 garlic cloves, peeled and smashed

 

Preheat the oven to 350 degrees F. In a measuring cup, whisk together the olive oil and lemon juice. To a baking dish, add the feta chunks, cherry tomatoes, green olives, crushed red pepper, garlic cloves and pour the olive oil and lemon mixture over. Toss until combined.  Transfer to the oven for about 30 minutes, until the cherry tomatoes have wilted slightly and everything smells fragrant. Serve warm with sliced bread.

Zesty Zucchini Ribbon & Cherry Tomato Salad

Zesty Zucchini Ribbon & Cherry Tomato Salad

Zesty Zucchini Ribbon & Cherry Tomato Salad

 

¼ C. olive oil

Juice from 1 freshly-squeezed lemon (or ¼ cup)

Lemon zest

1 small clove of garlic, minced

1 small bunch of fresh thyme, roughly chopped

¼ tsp. salt

⅛ tsp. black pepper

 

4 small zucchini (or 2 pounds)

1 C. halved cherry tomatoes

1 C. freshly shaved Parmigiano Reggiano

 

Lemon Thyme Vinaigrette:

 

In a small glass measuring bowl, mix olive oil and lemon juice.  Add the rest of the ingredients, and whisk until emulsified. Set vinaigrette aside.

 

Zucchini Salad:  Using a wide vegetable peeler, peel zucchini into ribbons (see Note) and arrange on a serving platter so that they aren’t sitting on top of each other. Slightly bend them or twist them so that the presentation is pleasing to the eye.  Randomly place cherry tomatoes on top of the zucchini ribbons and tuck a few underneath. Sprinkle cheese shavings on top. Then, drizzle the lemon thyme vinaigrette over the salad. Serve immediately. Leftovers should be refrigerated, stored in a glass, lidded container and eaten within 2-3 days. Note: Zucchini ribbons are easy to make if you have a wide vegetable peeler. First, cut off both ends of the zucchini. Rest one end of the zucchini on the cutting board, and starting at the top, slide the blade of the peeler down to the other end. Because the first ribbon you’ll make only includes the dark green zucchini skin, set it aside (more info to follow). Continue making ribbons until they start to include the immature seeds. At this point, rotate the zucchini and begin again. Each time your ribbons start to include seeds, rotate to a new side. You’ll probably rotate each zucchini three or four times, depending on its size, before you are done. You can dice up the leftover zucchini skin, flesh and immature seeds, and add them to A leafy green salad, roast them in the oven with other vegetables, or add them to your compost. Nothing will go to waste!

Rhubarb Syrup

Rhubarb Syrup

Rhubarb Syrup

 

2 pounds rhubarb stalks, trimmed, sliced thin

1 C. maple syrup

½ tsp. vanilla

 

Heat rhubarb and maple syrup over low heat, stirring occasionally, until rhubarb begins to release its water. Turn heat up to medium and bring to a boil. Reduce heat until liquid maintains a nice simmer.  Let it bubble away, stirring frequently, until rhubarb is very soft and some water evaporates—about 10 minutes. Remove from heat and pour through a fine-mesh sieve. You will need to scrape and squash the pulp to extract all of the rosy liquid.  Stir vanilla into syrup. Use the syrup as-is to flavor drinks and yogurt. If you’d like it thicker for drizzling, put it back on the heat and bring to a simmer. Reduce until desired thickness is reached.  Notes:  Wait! Don’t compost that rhubarb pulp! Spread it thin on a lined cookie sheet and bake in a 200 degree oven for 2-3 hours for homemade rhubarb fruit leather. (Find additional details at www.tallgrasskitchen.com, search for “rhubarb fruit leather.” You’ll also find a handful of other rhubarb recipes, including custard, crisp, cookies and ice pops.)

Zucchini Cherry Muffins

Zucchini Cherry Muffins

Zucchini Cherry Muffins

 

¾ C. whole wheat flour

1 C. unbleached flour

½ tsp. baking powder

½ tsp. baking soda

1 tsp. cinnamon

¼ tsp. salt

2 eggs

1 C. sugar

½ C. vegetable oil

1 tsp. vanilla

1 C. grated zucchini, grated

1 C. fresh, frozen or dried sour cherries, pitted and chopped

 

Preheat oven to 375 degrees. Whisk together flours, baking powder, baking soda, cinnamon and salt.  In separate bowl, add eggs, sugar, oil and vanilla. Whisk until smooth. Add wet ingredients to dry ingredients and stir until just combined. Stir in zucchini. Gently fold in cherries. Grease a standard size muffin tin or use muffin cups. (This recipe only makes 11 muffins. If that bugs you, fill them a little less full and stretch it for a full dozen.) Bake for 25-30 minutes, until golden brown and a toothpick stuck into the center of a muffin comes out clean.

Rhubarb Mead (Honey Wine)

Rhubarb Mead (Honey Wine)

Rhubarb Mead (Honey Wine)

 

1 C. Rhubarb, chopped

1 C. honey

3 C. water

1 tsp. lemon juice

1/4 packet wine yeast

 

Add the honey and rhubarb into a quart mason jar. If you’d like, allow the honey to draw the juices out of the chopped rhubarb for 24 hours, but that’s optional. Add the lemon juice and water to the mason jar and stir to incorporate and dissolve the honey. Dissolve 1/4 packet of wine yeast in a small amount of water. Allow it to bloom for at least 5 minutes before adding it into the mason jar. Top the jar with water if necessary to bring it to within an inch of the top. Seal the quart mason jar with a mason jar fermentation kit and allow to ferment at room temperature for about 6 weeks.  Once fermentation has stopped, gently pour the mead into another container, leaving behind any sediment in the jar. Pour it through a fine-mesh strainer to remove any rhubarb hunks. Bottle in a flip-top Grolsch bottle and let it age for at least 2 more weeks before drinking.

Roasted Fresh Sunflower Seeds

Roasted Fresh Sunflower Seeds

Roasted Fresh Sunflower Seeds

 

1 C. in-shell sunflower seeds, harvested and raw

2 ½ T. kosher salt

1 quart of water

 

Preheat the oven to 450°. Harvest sunflowers when the flower head is drooping and the petals around the center are dried. Note — the best seeds come from larger varieties of sunflowers such, as Mammoth Sunflowers. Use your thumb to rub the sunflower seeds out into a collection bowl. Place seeds, salt and water into a medium saucepan and bring to a boil. Reduce to a simmer for 15 minutes, then drain the water. Spread seeds onto a sheet pan in a single layer and roast for 20 to 30 minutes (check often and stir so they do not char). When dry and roasted to your satisfaction, remove from the oven and enjoy!

Blistered Tomatoes and Squash with Whipped Feta

Blistered Tomatoes and Squash with Whipped Feta

Blistered Tomatoes and Squash with Whipped Feta

 

1 medium yellow squash

24 cherry tomatoes

5 T. olive oil, divided

2 tsp. garlic pepper

1 French baguette

2 tsp. Italian seasoning

For the Whipped Feta:

8 ounces feta cheese

¼ C. cream cheese, cubed

¼ C. water

½ C. olive oil

Zest of 1 lemon

Salt and pepper to taste

2 T. honey

 

Preheat the oven to 425°. Line a sheet pan with parchment paper. Quarter and cube the squash so the pieces are about the same size as the cherry tomatoes. In a medium bowl, toss the squash and tomatoes with 2 T. of olive oil and garlic pepper. Spread on parchment paper. Roast for 7 minutes. After you remove the roasted veggies, reduce oven heat to 350°. Slice the baguette into thin slices (about ½-inch thick, makes about 30). Brush with 2-3 T. olive oil and season with Italian seasoning, if desired. Bake for 15 to 20 minutes, turning once. For the Whipped Feta: In a food processor, combine feta, cream cheese, water and olive oil. Process 2 to 3 minutes. Add lemon zest, salt and pepper, and honey. Process 2 minutes longer. Can be made a day ahead. To serve, smear each crostino with Whipped Feta, followed by a spoonful of blistered tomatoes and squash.

Cherry Sorrel Cakes

Cherry Sorrel Cakes

Cherry Sorrel Cakes

 

1 1/2 pounds fresh cherries

1 medium lemon

2 T. granulated sugar

1 1/2 ounces fresh sorrel

 

1 medium lemon

2 egg whites

1/2 C. granulated sugar

6 T. vegetable oil

2 tsp. pure vanilla extract

3/4 C. all-purpose flour, plus more for dusting pan

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

Crème fraîche, sour cream or unsweetened whipped cream, for serving

 

To prepare the topping: Rinse and dry the cherries. Remove and discard pits, then slice cherries in half, placing cut cherries in a large bowl. Juice the lemon and discard seeds. Pour 2 T. lemon juice over the cherries. (Set aside remaining lemon juice for cake recipe.) Add 2 T. sugar to the cherries. Stir gently until sugar no longer feels noticeably grainy. Rinse and dry sorrel; remove and discard stems. Mince the leaves until you have 1/2 cup, well packed. Add 1/4 C. minced sorrel to the cherries; stir until evenly distributed. (Set aside remaining 1/4 C. minced sorrel for cake recipe.) Tightly cover and refrigerate. To make the cakes: Preheat oven to 350ºF. Generously grease and flour 12 C. of a muffin pan. Rotate pan to disperse flour, then invert and tap pan to shake off excess. Finely zest the peel of the lemon. Juice the lemon and strain to make 1/4 C. juice, using any leftover juice from topping recipe if needed. Set zest and juice aside. Using a standing mixer fitted with a whisk attachment, beat the egg whites until foamy. Slowly and gradually, add 1/4 C. of the sugar while continuing to beat. Keep beating on high until whites are opaque, firm and voluminous; set aside. In a separate large bowl, use a whisk to beat the oil with the remaining 1/4 C. sugar. Add the vanilla and mix well. Sift 3/4 C. flour with the baking powder, baking soda and salt over the oil mixture. With a spatula, begin to stir while gradually adding the 1/4 C. lemon juice. Mix until smooth, scraping bowl often. Fold in the lemon zest and the 1/4 C. minced sorrel until evenly dispersed. Add about a third of the egg whites to the batter. Delicately fold in the whites, being careful not to deflate them. Repeat with remaining egg whites, slowly folding just until batter is even in consistency. Immediately scoop batter into prepared muffin pan, filling each C. about halfway. You should have 10 to 12 filled cups. Bake for 10 to 12 minutes, or until edges of cakes are golden brown and a toothpick inserted in the center of a cake tests clean. Let cakes cool for a few minutes in pan. Just when pan is cool enough to handle, transfer cakes to a cooling rack or counter top. Let cakes cool completely. If not serving right away, cover and store at room temperature (not refrigerated). When ready to serve, place cakes on plates or in shallow bowls. Give the chilled cherry-sorrel mixture a good stir, then place a generous scoop of the fruit on top each cake. Serve with a dollop of crème fraîche, sour cream or unsweetened whipped cream. Devour immediately.

Creamy Sorrel Sauce

Creamy Sorrel Sauce

Creamy Sorrel Sauce

 

¾ C. chopped sorrel, stem and rib removed

¼ C. chopped parsley

¼ C. chopped chives

2 cloves garlic, chopped

1 T. lemon juice

½ tsp. salt

¼ tsp. freshly ground pepper

½ C. plain yogurt

 

Sorrel is one of my all-time-favorite perennials and it can be used to create a sauce that adds lemony brightness to many meals. Sorrel is a low-fuss plant to grow but you can also find it at some farmers’ markets. As an alternative, you can use spinach and increase the amount of lemon juice to create something that comes close to sorrel’s consistency and tartness. This sauce works well with roasted potatoes, grilled salmon or asparagus. You can also use it as a dip or spread on a sandwich. It is best served the day you make it.  Puree all ingredients except yogurt in food processor. Adjust seasonings. Whisk in yogurt.

Raspberry Rhubarb Sauce

Raspberry Rhubarb Sauce

Raspberry Rhubarb Sauce

2 1⁄2 C. sliced rhubarb (fresh or frozen)

3⁄4 C. water

1⁄2 C. sugar

1 lemon, juice and zest of

1⁄4 tsp. cinnamon

2 C. raspberries (fresh or previously frozen, unsweetened)

 

Combine rhubarb, water, sugar& rind in a saucepan& bring to a boil over medium heat. Reduce heat& simmer until rhubarb is tender, 10 to 15 minutes. Remove from heat, stir in remaining ingredients& let cool.

Rhubarb Skillet Cake

Rhubarb Skillet Cake

Rhubarb Skillet Cake

 

6 T. unsalted butter, melted, plus more butter for buttering the skillet

11/3 C. all-purpose flour

1/2 C. granulated sugar

1 tsp baking powder

1 tsp ground cinnamon

1/2 tsp ground cloves

1/2 tsp ground nutmeg

V2 tsp fine sea salt

1 large egg

2/3 C. milk

1 tsp pure vanilla extract

10-12 fresh stalks of rhubarb, trimmed

 

Preheat the oven to 3 75 °F. Lightly butter a 9-inch cast iron skillet. In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, cloves, nutmeg, and salt. Make a well in the center. In a separate bowl, whisk together the egg, milk, and vanilla. As you whisk, slowly drizzle in the melted butter to combine. Add this milk mixture to the dry ingredients and stir lightly, just to combine. Pour the batter into the prepared skillet. Cut the rhubarb stalks to fit your pan and lay them on top of the cake batter. Push down very lightly, just enough to embed them but not submerge them. Bake for 30-35 minutes, or until the cake is golden brown and a skewer inserted into the center of the cake comes out clean. Remove from the oven and let cool. Serve directly from the pan. This will keep in an airtight container in the fridge for 2-3 days.

Zucchini Butter Toasts with Hazelnuts and Herbs

Zucchini Butter Toasts with Hazelnuts and Herbs

Zucchini Butter Toasts with Hazelnuts and Herbs

 

2 pounds zucchini (about 4 medium)

1 teaspoon kosher salt, divided

1/4 cup raw hazelnuts

1 large shallot

1 small clove garlic

1 small lemon

1/4 cup olive oil

1/4 teaspoon freshly ground black pepper

4 thick slices sourdough or other crusty bread

Handful small fresh basil or mint leaves, for serving

Aleppo pepper or red pepper flakes, for serving

Flaky salt, for serving

 

Arrange a rack in the middle of the oven and heat the oven to 350°F. Grate 2 pounds zucchini on the large holes of a box grater (about 6 cups) into a colander set over a large bowl. Sprinkle with 1/2 teaspoon of the kosher salt and toss to combine. Set aside to drain for 15 minutes. Spread 1/4 cup raw hazelnuts out in an even layer on a rimmed baking sheet. Transfer to the oven and toast, stirring occasionally, until fragrant and golden-brown, 8 to 10 minutes. Meanwhile, dice 1 large shallot. Smash and peel 1 small garlic clove. Finely grate the zest of 1 small lemon. Halve the zested lemon and reserve.

When the zucchini is ready, press on it with your hands or a wooden spoon to push out some of the liquid. Transfer the zucchini to a clean kitchen towel, wrap it up, and squeeze out as much water as you can to get it as dry as possible. You should have about 3 cups. Wrap the toasted hazelnuts in a clean kitchen towel and rub vigorously to remove as much of the skins as possible (don’t worry about any skin that doesn’t easily come off). Transfer the nuts to a cutting board and coarsely chop. Heat 1/4 cup olive oil in a large, high-sided sauté pan over medium heat until shimmering. Add the shallot and cook, stirring occasionally, under softened and translucent, 2 to 3 minutes. Add the zucchini, the remaining 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until the zucchini cooks down, caramelizes, and softens considerably, about 15 minutes. Reduce the heat if the zucchini starts to burn. The mixture should be jammy and spreadable. Remove from the heat. Toast 4 thick bread slices, then rub one side of each slice with the garlic clove. Divide the zucchini butter between the garlic-rubbed toast and spread out evenly in a thick layer. Garnish with the hazelnuts, fresh basil or mint leaves, and a pinch or two of Aleppo pepper and flaky salt. Squeeze the juice of the reserved lemon halves over the toasts and serve.

Rhubarb-Blood Orange Parfaits

Rhubarb-Blood Orange Parfaits

Rhubarb-Blood Orange Parfaits

 

You can use a regular orange, of course, but I found that the blood orange deepened the color of the fruit compote, making for prettier contrasting layers.

 

1-1/2 lb. rhubarb, washed, trimmed, cut into 1/2-inch pieces

1 cup sugar

1 medium blood orange, zested (about 1 tsp.) and juiced (2-3 Tbsp.)

1 tsp. vanilla

Pinch salt

2 cups heavy cream, cold

 

Place rhubarb in a medium saucepan with all but 1-2 Tbsp. of the sugar (reserve remaining sugar for whipped cream).  Add orange zest, juice, vanilla, and salt, and bring to a simmer over medium-high heat.  Reduce heat slightly and gently simmer 7-10 minutes until rhubarb is soft but still chunky.  Let cool.  Transfer to medium bowl and refrigerate several hours until chilled. Just before serving, whisk the heavy cream in a medium bowl until the wires leave trails.  Add the remaining sugar and continue whisking until thick and an upswing of the whisk leaves medium peaks.  To assemble, layer rhubarb mixture and whipped cream in each of four bowls, beginning with rhubarb and ending with cream.  Serve immediately.

Sauteed Zucchini with Herbed Dressing

Sauteed Zucchini with Herbed Dressing

Sauteed Zucchini with Herbed Dressing

 

A lovely side dish, this zucchini also makes a delicious omelet or vegetarian taco filling. Top with some avocado for extra green. For this meal, serve the zucchini warm or at room temperature. It’s great either way and the latter means you can make it a few hours ahead of time.

 

1/4 cup [60 g] plain full-fat Greek yogurt

A large handful of fresh Italian parsley leaves (a little bit of stem is fine!), roughly chopped

A large handful of minced fresh chives

1 garlic clove, minced

1 T. white wine vinegar

1/4 cup [60 ml] olive oil, plus 2 T., plus more as needed

Kosher salt

1 12 lb [680 g] zucchini (about 3 large), ends trimmed

 

In a food processor, combine the yogurt, parsley, chives, garlic, vinegar, and 1/4 cup [60 ml] of the olive oil and puree until smooth. You might need to scrape down the sides with a rubber spatula once or twice to make sure everything is evenly combined. Season the dressing to taste with salt and reserve it. Cut each zucchini in half lengthwise. Then, working with one zucchini half at a time, lay it on its flat side so it’s stable and cut into half-moons 1/2 in [12 mm] thick. You can do this on the diagonal if you’d like. In a large nonstick skillet over medium-high heat, warm the remaining 2 T. olive oil. Add as much of the zucchini to the pan as will fit in a single layer without crowding. You may need to work in batches, depending on the size of your skillet; you’re looking for sauteed zucchini, not steamed zucchini. Sprinkle with a generous pinch of salt and cook, stirring now and then, until just softened and browned in spots, 8 to 10 minutes. Transfer the zucchini to a serving platter. If working in batches, keep the first batch warm and repeat with the remaining zucchini, adding more oil to the skillet if needed. Drizzle the zucchini with the reserved dressing. Serve warm or at room temperature.

 

Leftovers: Place leftover zucchini, dressing and all, into a food processor with a drained and rinsed can of chickpeas. Puree until smooth and season to taste with tahini, lemon juice, and salt. Serve with warm pita bread (or crispy pita chips) or crunchy vegetables for dipping. It’s also good as a neighbor to roasted chicken, grilled shrimp, or even scrambled eggs.

Green Tomato Glaze

Green Tomato Glaze

Green Tomato Glaze

This all-purpose glaze made from slow-cooked unripe tomatoes, sugar, spices and local honey pairs well with any cut of pork—brushed onto seared pork tenderloin before roasting, as the base for a subtly-sweet low-acid BBQ sauce or even basted onto ribs in the smoker. A delicious way to use up green tomatoes from a home garden at the end of the season.

6–8 medium-sized green tomatoes

2½ cups cane sugar

½ tsp. salt

¼ cup fresh lemon juice

⅓ cup local honey

2 cinnamon sticks

Lemon zest

 

Roughly chop the tomatoes, and place in a medium-size saucepan. Add the salt, sugar and lemon juice, and begin to cook over medium heat. Bring the mixture to a soft boil, stirring often to break down the tomatoes. Once boiling, reduce heat to medium/low and simmer for about 30 minutes, stirring regularly so glaze doesn’t scorch. Once the glaze has reduced slightly, after about 40 minutes, add the cinnamon and lemon zest and stir to incorporate. Let simmer for another 15 minutes and remove from the heat to cool. Once cooled slightly, transfer the glaze to a container. Store in the fridge to get the final texture, which should be thick but still a little jiggly.

Cucurbit Salsa

Cucurbit Salsa

Cucurbit Salsa

 

2 cups white distilled vinegar

3 cups water

1 cup white sugar

2 T. kosher salt

1 tsp. black pepper

1 T. ground cumin

4 pounds zucchini, summer squash or cucumbers cut into ¼-inch dice

1 pound white or yellow onions, finely diced

1 pound poblano chilis, roasted; skins, ribs and seeds removed; finely diced

1-2 jalapeño chilis, ribs and seeds removed, finely diced

2 cloves garlic, minced

1 cup cilantro, finely chopped

 

Combine all ingredients, except cilantro, in a large heavy-bottomed pot and slowly bring to a boil. Reduce heat, simmer for 5–10 minutes, until produce is soft, and onions are translucent. Add cilantro, simmer for an additional minute. Cool and refrigerate for up to three weeks or can using the Boiling Water Method. Makes about 6 pints.

Pasta Nerano (Ultracreamy Spaghetti with Zucchini)

Pasta Nerano (Ultracreamy Spaghetti with Zucchini)

Pasta Nerano (Ultracreamy Spaghetti with Zucchini)

 

Be sure to use zucchini that are smaller than 8 ounces because they contain fewer seeds. Using a mandoline will make quick work of slicing the zucchini. Use a 21/2-ounce block of mild provolone from the deli counter rather than presliced cheese.

 

2 pounds small zucchini, sliced 1/4 inch thick

1 tsp. table salt, plus salt for cooking pasta

2 T. extra-virgin olive oil

12 ounces spaghetti

2 T. unsalted butter

2 T. chopped fresh basil

1/2 tsp. pepper

2 ½ ounces mild provolone cheese, shredded (2/3 cup)

1/3 cup grated Parmesan cheese

 

In large bowl, stir together zucchini, 1/4 cup water, and salt. Cover and microwave until zucchini is softened (some slices will curl at edges) and liquid is released. 10 to 12 minutes, stirring halfway through microwaving. Dram zucchini in colander and let cool slightly, about 5 minutes. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add zucchini (do not wash colander) and spread into even layer. Cook, Stirling every 4 minutes and then re-flattening into even layer, until zucchini is very tender and about half of slices have browned. 10 to 12 minutes (it is OK if some pieces fall apart). (Zucchini can be refrigerated for up to 2 days.) Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 T. salt and cook, stirring often, until al dente. Reserve 1 1/2 cups cooking water, then drain pasta and return it to pot. Add 1 cup reserved cooking water, zucchini, butter, basil, and pepper to pasta. Set pot over low heat and cook, stirring and tossing pasta constantly, until ingredients are evenly distributed, and butter is melted, about 1 minute. Off heat, add provolone and Parmesan. Stir vigorously until cheeses are melted and pasta is coated in creamy, lightly thickened sauce, about 1 minute, adjusting consistency with remaining reserved cooking water as needed. Transfer pasta to platter and serve immediately. You know its right, if it is deep yellow with a hint of, almost the color of a really good EVOO.

 

Burrata Cheese with Heirloom Tomatoes

Burrata Cheese with Heirloom Tomatoes

Burrata Cheese with Heirloom Tomatoes

 

6 Burrata Cheese balls 2.2oz each

5 large Heirloom tomatoes, about 3.5 pounds

1/2 cup fresh basil leaves, torn

1 cup baby organic arugula

1/4 cup extra virgin olive oil

Sea Salt & fresh ground pepper to taste

Balsamic Vinegar

 

Cut tomatoes into wedges and place in a medium bowl. Sprinkle with salt, black pepper and balsamic vinegar and toss well. On a salad plate place some arugula in the center. Place one whole Burrata ball on top of the Arugula. Spread the tomato wedges around the burrata and Arugula on the plate. Garnish with Balsamic Glaze.

 

Glaze

 

2 cups good balsamic vinegar

1-1/2 tsp. of light honey or light brown sugar

1 bay leaf

 

In medium sauce pan combine vinegar, honey or brown sugar. Simmer on low for about 20 minutes, until it reduces to about 1/2 cup. Let cool. It will thicken as it cools. Remove the bay leaf. Taste and add more sweetness if desired. This glaze can be stored in a container in the fridge for up to 6 months. Put in a plastic squeeze bottle to have on hand when needed.

Prosciutto-Wrapped Cherry Tomatoes, Mozzarella, and Basil Bites

Prosciutto-Wrapped Cherry Tomatoes, Mozzarella, and Basil Bites

Prosciutto-Wrapped Cherry Tomatoes, Mozzarella, and Basil Bites

 

16 thin slices of prosciutto, cut in half lengthwise

16 large basil leaves, cut in half

6 ounces (approximately) of fresh mozzarella, cut into 32 small pieces

16 grape or cherry tomatoes, cut in half

Freshly ground pepper

4 T. extra virgin olive oil

 

Fold a piece of basil and sandwich it between the tomato half and the mozzarella piece. Wrap the cheese and tomato with a strip of prosciutto as shown in the photo above and secure with a toothpick. Arrange the appetizers on a serving plate and season with the freshly ground pepper. Drizzle with the olive oil.

Garden Fresh Pasta Salad

Garden Fresh Pasta Salad

Garden Fresh Pasta Salad

 

3/4 cup (105 g) cooked pasta

2 tsp. (30 g) Homemade Pesto

1/4 cup (56 g) fresh baby spinach, chopped if desired

1/4 cup (38 g) cherry tomatoes, halved

1/2 carrot, grated, optional

1/2 C. thinly sliced red onion

1 tsp. grated Parmesan cheese

 

Mix all ingredients in a bowl until the pesto is thoroughly distributed.