Radish & Pea Shoot Salad with Creamy Chive Dressing

Radish & Pea Shoot Salad with Creamy Chive Dressing

1 C. radishes, sliced
2 C. pea shoots

Dressing:

1 T. chives, minced
1 clove garlic, minced
2 T. yogurt
1 tsp. lemon juice
3 T. extra virgin olive oil
Pink Himalayan salt & coarse, freshly ground pepper to taste

Toss together the pea shoots and radish slices. Combine the chives and garlic in a medium sized mixing bowl. Add the lemon juice and yogurt. Whisk together. Whisk in the olive oil, quickly, to emulsify. Season with salt and pepper. Toss the shoots and radish slices with the dressing and serve.

Scallion and Cheddar Supper Bread

Scallion and Cheddar Supper Bread

1 1/2 C. biscuit mix
1/2 C. milk
1 large egg
1 C. sharp shredded Cheddar cheese
1/2 C. chopped scallions
1 /4 tsp. freshly ground black pepper
1 T. olive oil

Preheat oven to 400 degrees. Lightly grease an 8-inch round or square cake pan. Combine the biscuit mix, milk and egg in a large mixing bowl. Add cheese, scallions and pepper. Stir until combined. Scrape dough into prepared pan and spread evenly with spatula. Drizzle olive oil over the top. Bake until golden brown, 16-18 minutes. Remove from pan and cool 5 minutes. Slice and serve warm.

WIW: Cornmeal Waffles with Spicy Chili

WIW: Cornmeal Waffles with Spicy Chili

WIW: Cornmeal Waffles with Spicy Chili

 

1 3/4 C. all-purpose flour

1 1/4 C. yellow cornmeal

1 T. baking powder

1 tsp. sugar

1 tsp. salt

2 C. milk

3 T. vegetable oil

2 large eggs

Spicy chili, recipe follows

Shredded Cheddar, for garnish

Sour cream, for garnish

Chopped fresh cilantro leaves, for garnish

 

1 lb. lean ground chuck

1 onion, chopped

1 green bell pepper, chopped

2 cloves garlic, minced

2 T. chili powder

1 T. ground cumin

1 tsp. salt

1 T. fresh ground black pepper

2 (15-oz.) cans ranch-style beans

1 (15-oz.) can tomato sauce

1 (15-oz.) can niblet corn, drained

1 (10-oz.) can diced tomatoes and green chiles

 

Preheat waffle iron according to manufacturer’s instructions. In a large bowl, combine flour, cornmeal, baking powder, sugar, and salt. Add milk, oil, and eggs; stirring until smooth. Pour batter onto hot waffle iron and bake in batches. Set aside and keep warm. Serve with Spicy Chili. Garnish with shredded Cheddar, sour cream and chopped fresh cilantro. Spicy  Chili: In a large Dutch oven over medium-high heat, brown ground chuck, until beef is crumbly. Stir in onion, bell pepper, garlic, chili powder, cumin, salt and pepper. Stir in beans, tomato sauce, corn, diced tomatoes, and green chiles. Reduce heat and simmer 30 minutes uncovered, stirring occasionally. Yield: 10 to 12 servings

Bone Marrow Custard With Black Pepper And Parsley

Bone Marrow Custard With Black Pepper And Parsley

Long leg bones from beef steers provide delicious, buttery marrow. Purchase them precut, or ask your butcher or rancher to cut them 1 to 4 inches thick to make scooping out the marrow a little more manageable. While you can remove the marrow from the center of a raw bone, roasting the bones significantly improves the flavor and makes it easier to remove, too. From

5 pounds beef marrow bones, cut about 1 inch thick
5 eggs
2 C. heavy cream
1 tsp. finely ground unrefined sea salt
1 tsp. finely ground black pepper
1 T. minced fresh flat-leaf parsley

Preheat the oven to 425 degrees. Put the bones in a single layer in a roasting pan and roast for 30 minutes. Remove the pan from the oven and let the bones cool until they are comfortable to handle. Decrease the oven temperature to 325 degrees and grease six 4-oz. or four 6-oz. ramekins with a bit of butter. Extract the marrow from the bones with a spoon and drop it into a bowl, discarding the bones. Whisk the eggs and cream into the marrow, then pass the mixture through a fine-mesh sieve set over a bowl to remove any coagulated bits of marrow or lumps of egg. Whisk in the salt, pepper, and parsley. Pour the mixture into the buttered ramekins and place the ramekins in a large baking dish. Fill the dish with enough hot water to reach halfway up the sides of the ramekins. Bake for 45 minutes, or until the sides of the custards are set but the centers remain a touch wobbly. Serve warm.

Oat, Apple & Raisin Muffins

Oat, Apple & Raisin Muffins

Oat, Apple & Raisin Muffins1 C. Sun-Maid Zante Currants or Sun-Maid Natural Raisins
1 C. apple, cored, peeled and chopped
1 egg
1/4 C. oil
3/4 C. milk
1/3 C. sugar
1 C. all-purpose flour
1 C. quick-cooking oats, uncooked
2 tsp. baking powder
1/2 tsp. salt
1 tsp. nutmeg
2 tsp. cinnamon
1/4 tsp. allspice
2 T. brown sugar, packed

Combine currants or raisins with apple, egg, oil, milk and sugar in a medium mixing bowl. Stir together flour, oats, baking powder, salt, nutmeg, cinnamon and allspice in a separate bowl. Stir into raisin mixture just until combined. Divide batter equally into 12 greased or lined muffin C.. Sprinkle tops of batter with 1/2 tsp. brown sugar per muffin. Bake at 400 degrees for 20 minutes or until golden. Makes one dozen.

Mussels in Green Sauce (Moules au Vert)

Mussels in Green Sauce (Moules au Vert)

Mussels in Green Sauce (Moules au Vert)

1 C. (250 mL) chopped herbs, such as basil, chervil, sorrel, chives and sage (or a mix)

2 T. (30 mL) capers

½ tsp (2 mL) chopped garlic

3 anchovy fillets

¼ C. (60 mL) olive oil

1 C. (250 mL) white wine

2 lbs (1 kg) mussels

Salt and freshly ground pepper

1 T. (15 mL) lemon juice

Combine herbs, capers, garlic, anchovy fillets and olive oil in a food processor and process until smooth. Set aside. Bring wine to a boil in large pot over high heat. Add mussels, cover, and steam for 2 to 3 minutes or until mussels open. Discard any that do not open. Stir in green sauce, toss everything together, season with salt and pepper to taste, and add a spritz of lemon juice.

Fried Padron Peppers

Fried Padron Peppers

1/4 C. extra-virgin olive oil
1/2 lb. Padron peppers
Coarse sea salt

Warm the olive oil over medium heat in a skillet large enough to hold all of the peppers in a single layer. Add the peppers. Fry over medium heat, turning often, until they are soft and blistered slightly, about 5 minutes. Transfer the peppers to a bowl. Discard the olive oil. Toss the peppers with salt and serve immediately.

Gourmet Chips with Smoked Salmon

Gourmet Chips with Smoked Salmon

Gourmet Chips with Smoked Salmon10 Fingerling Potatoes, cut into 1/8” rounds
1 T. EVOO
Salt & Pepper
2 T. Chives, chopped
1 T. Horseradish
½ C. Sour Cream
1 T. Lemon Juice
2 slices Smoked Salmon, cut into 1” pieces

Preheat oven to 350. Toss potatoes in evoo and season generously with salt and pepper. Roast 20-30 minutes, flipping once, until very crispy; remove from oven and allow to cool. Combine chives, horseradish, sour cream and lemon juice. Spoon a small amount on each potato chip and top with a small piece of smoked salmon.

Grapefruit Tequila Slammer

Grapefruit Tequila Slammer

Grapefruit Tequila Slammer

 

4 oz. fresh grapefruit juice

2 oz. silver tequila

2 oz. 7-up

Grapefruit segments, garnish

 

Add first 3 ingredients to glass with ice. Cover top of glass with your hand and give it a good slam against your countertop (or wooden cutting board) to get it to mix and fizz up. Garnish with grapefruit.

Cuban Pork with Pineapple

Cuban Pork with Pineapple

Notes: While the pork, pineapple, and onion marinate, cook rice and heat canned black beans to serve alongside. (Or, for more intense flavor, marinate the pork the night before.) Serve with coleslaw dressed with a white wine vinaigrette spiked with cumin seeds, chopped fresh cilantro, and minced garlic.

1/3 C. pineapple juice
1/4 C. soy sauce
1 T. firmly packed brown sugar
1 T. vegetable oil
1 tsp. ground ginger
1/2 tsp. ground allspice
1/2 tsp. hot chile flakes
1/2 tsp. dry mustard
4 pork loin rib chops (3/4 in. thick, 6 to 8 oz. each)
12 oz. peeled and cored pineapple
1 red onion (8 oz.)
2 T. chopped fresh mint leaves
Lime wedges

In a 1-C. glass measure, whisk pineapple juice, soy sauce, brown sugar, oil, ginger, allspice, chile flakes, and dry mustard to blend. Trim fat on pork chops to 1/4 inch; rinse pork and pat dry. Place chops in a 1-gallon zip-lock plastic bag and add all but 1/4 C. juice mixture. Seal bag and turn to coat. Let stand, turning bag occasionally, at least 20 minutes, or chill up to 1 day. Meanwhile, cut pineapple into 1/2-inch-thick slices. Peel onion and cut crosswise into 1/2-inch-thick slices, discarding ends. Place both in a rimmed dish and drizzle evenly with remaining juice mixture. Let stand about 20 minutes, turning slices once. Lay chops (discard marinade), pineapple, and onion on an oiled grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until pineapple and onion are browned, 5 to 6 minutes total, and pork is browned on the outside and no longer pink in the center (cut to test), 5 to 7 minutes total. Transfer chops to plates. Garnish with grilled pineapple and onion. Sprinkle with mint; offer lime wedges to squeeze over pork.

Fig and Fontina Flatbread with Rosemary

Fig and Fontina Flatbread with Rosemary

The recipe below makes two large cookie sheet size breads with a slightly puffy crust. If you like your crusts thin, as we do, you can split the dough into thirds and roll it out thinner, making three smaller breads from the same batch of dough. You’ll need to watch it more closely as the ends will cook quickly.

Fig and Fontina Flatbread with Rosemary1 package active dry yeast
1/4 C. hot water (100 degrees – very hot tap water will do)
A pinch of sugar
3 C. all-purpose flour (I used King Arthur’s bread flour); more as needed
2 T. olive oil, plus a little more
2 tsp. coarse kosher or sea salt
3/4 C. water

1 C. shredded Fontina cheese
1 C. shredded Parmesan cheese
1/2 lb. black mission figs
Fresh rosemary (optional)
Salt and pepper

Pour 1/4 C. hot water into a small bowl. Sprinkle the yeast on top along with a pinch of sugar. Give a quick stir and let sit till bubbles rise. Combine flour, salt, olive oil and activated yeast in a food processor. Begin processing and add 3/4 C. water through feed tube. Process, adding a little more water if necessary, until mixture forms a slightly sticky ball. Turn dough onto a floured work surface, and knead to form a smooth, round ball. Put dough ball in a bowl, and cover with a clean damp towel. Let rise until dough doubles in size, 1-2 hours. Just before the dough is done rising, preheat your oven to 400 degrees Fahrenheit. Slice the figs by cutting them in half lengthwise (de-stem the ends with the knife if needed), then trimming the backsides flat, so you end up with nice thick slices with skins just around the edges. Divide dough in half and roll it onto lightly oil-greased baking sheets. Rub a little olive oil over the doughs, and divide cheese and figs among them. Sprinkle generously with fresh rosemary, salt and freshly ground pepper. Bake in the oven on the top shelf for 8-10 minutes, until golden. Cut into squares using a pizza cutter and serve.

Charred Tomatoes with Fried Eggs on Garlic Toast

Charred Tomatoes with Fried Eggs on Garlic Toast

Charred Tomatoes with Fried Eggs on Garlic Toast

4 slices rustic bread, toasted

1 clove garlic, peeled

1 T. extra-virgin olive oil, plus more for brushing

4 large eggs

Coarse salt and freshly ground pepper

4 small tomatoes, such as cocktail or Campari, halved

 

Rub toasted bread with garlic and brush with oil. Heat oil in a large, heavy skillet (preferably cast-iron) over medium heat. Crack eggs into skillet and cook, undisturbed, until whites are set, 2 to 3 minutes. Season with salt and pepper and transfer to a plate. Increase heat to medium-high. Brush cut sides of tomatoes with oil. Sear, cut sides down and undisturbed, until charred, 3 to 4 minutes. Transfer 2 tomato halves to each piece of toast with a spatula and lightly mash. Season with salt and pepper and top with fried eggs.

Hot-and-Sour Beef and Rice Noodle Salad

Hot-and-Sour Beef and Rice Noodle Salad

1 beef flank steak (about 1 lb.)
8 oz. dried thin rice noodles (see “Four Types of Noodles,” below)
1/2 C. lime juice
1/4 C. Asian fish sauce (nuoc mam or nam pla) or soy sauce
1/4 C. sugar (2 T. if using soy sauce)
1 T. minced garlic
3 to 4 tsp. minced fresh serrano chiles
2 quarts salad greens (5 oz.), rinsed and crisped
1 C. cherry tomatoes (8 oz.), rinsed, stemmed, and halved
1/2 C. thinly slivered red onion, rinsed
1/3 C. fresh mint leaves, rinsed
1/3 C. fresh cilantro leaves, rinsed

Rinse steak and pat dry. Lay on a grill 4 to 6 inches above a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook steak, turning once, until browned on the outside but still pink in center of thickest part (cut to test), 9 to 12 minutes total. Transfer to a board and let rest at least 5 minutes. Meanwhile, in a 5- to 6-quart pan over high heat, bring 2 1/2 to 3 quarts water to a boil; add noodles and stir occasionally until barely tender to bite, 3 to 4 minutes. Drain, rinse with cold water until cool, and drain again thoroughly. In a small bowl, mix 1/2 C. (1/4 C. if substituting soy sauce for fish sauce) water, lime juice, fish sauce, sugar, and garlic. Add chiles to taste. Thinly slice meat across the grain at a 45° angle, then cut the slices into 3- to 4-inch lengths. On each of four dinner plates, layer equal portions of salad greens, noodles, tomatoes, onion, mint, and cilantro. Top salads with slices of beef. Spoon half the dressing over salads; serve remaining to add to taste.

Four types of noodles: Look for dried Asian noodles in the international section of the supermarket or in an Asian market.

Bean threads (saifun or cellophane noodles). Thin, wiry dried noodles, made from the starch of mung beans, turn clear and slippery when cooked in water or puffy and crisp when deep-fried. Neutral flavor.

Rice noodles (rice sticks, mai fun, mi fun). Dried white noodles, made from rice flour, vary from whisker-thin to about 1/4 inch wide. When cooked in water, they turn opaque and tender; when fried, they puff and crisp. Mild rice flavor.

Soba. Buckwheat and wheat flour infuse thin, tan Japanese noodles with robust, earthy flavor.

Wheat noodles (Chinese noodles or Oriental noodles, mein). Available in many forms, these all-purpose noodles taste similar to spaghetti and go by many names.

Mexican Hot Chocolate Sables

Mexican Hot Chocolate Sables

2 3/4 C. all-purpose flour
1/3 C. unsweetened cocoa powder (I used Scharffen Berger natural unsweetened)
1 T. espresso powder
10 ounces unsalted butter (2 ½ sticks), at room temperature
2/3 C. granulated sugar
1 tsp. salt
1 tsp. vanilla extract (I use Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract)
4 ounces bittersweet chocolate, finely chopped

Cookie Coating
1/4 C. granulated sugar
1 T. ground cinnamon
1/4 – 1/2 tsp. chili powder, to taste

Sift the flour, cocoa powder and espresso powder together in a medium bowl. Put the butter in the bowl of a mixer fitted with a paddle attachment and beat at medium speed until the butter is soft and creamy. Add the sugar, salt and vanilla extract and beat for another 1 or 2 minutes. Reduce the speed to low and add the sifted dry ingredients in three additions. Mix only until the dry ingredients are incorporated. Mix in the chopped chocolate. Work the dough as little as possible for the best texture. Turn the dough out onto a smooth work surface and divide in half. Working with one half at a time, shape the dough into a log that is about 2 inches in diameter. Wrap the logs in plastic wrap and chill them for at least 3 hours. (Wrapped airtight, the logs can be refrigerated for up to 3 days or frozen for 1 month.) Mix together the sugar, cinnamon and chili powder coating and set aside. Center a rack in the oven and preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone mats. Working with a sharp, thin-bladed knife, slice the dough into 1/2-inch thick rounds. Gently submerge each dough round in the mixture of sugar, cinnamon and chili powder, turning over a few times until fully coated. Place cookies on prepared baking sheets, leaving an inch of space between them. Bake only one sheet at a time. Keep the second baking sheet of cookies in the refrigerator until ready to bake. Bake cookies for about 15 minutes, until slightly firm to the touch. Transfer the sheet to a cooling rack and let the cookies rest, on the sheet, for about 5 minutes. Note: If the cookies spread a bit, and the edges look ragged, use the appropriate sized round cookie cutter to cut away the edges and even them out while still warm. Gently transfer the cookies to a cooling rack and allow to cool completely. Repeat with the second sheet of cookies. Baked cookies will stay fresh in an airtight container for 2-3 days.

Dinodilla

Dinodilla

For this one we just cut one spinach tortilla into this Dinosaur shapes & used that piece as a guide to cut out the other tortilla. We put shredded cheese, black beans, & brown rice inside & grilled it. I put a little bit of sour cream in a baggie to decorate & used 2 black beans for the pupil & mouth. We broke off the tips from guacamole chips for the spikes.

Glazed Bacon Rollups

Glazed Bacon Rollups

Glazed Bacon ROllups1/4 cup concord grape jelly
3/4 cup packed brown sugar
2 tablespoons Dijon mustard
12 slices packaged precooked bacon
1 can Pillsburyâ„¢ refrigerated original breadsticks
2 tablespoons thinly sliced green onion tops (3 medium)

Heat oven to 375°F. Lightly spray 12 regular-size muffin cups and top of pan with No-Stick Cooking Spray. In 2-cup microwavable measuring cup, stir jelly, brown sugar and mustard until well blended. Microwave on High 1 minute. Stir until smooth. Microwave 15 seconds longer or until syrupy. Pour into shallow microwavable dish. Unroll dough; carefully separate into breadsticks. Press breadsticks to length of bacon slices. For each rollup, dip 1 bacon slice in syrup mixture, turning to coat both sides; shake off excess. Place on breadstick. Starting at one short end, roll up; place in muffin cup, flat side up. Repeat with remaining breadsticks and bacon slices. If syrup mixture thickens, microwave on High 10 seconds; stir. Bake 10 to 13 minutes or until rollups are puffed and light golden brown. Invert muffin pan onto heatproof platter, allowing syrup to drip down sides of rollups. Sprinkle with sliced green onions. Serve warm.

WIW: Stuffles

WIW: Stuffles

WIW: Stuffles

1 T. extra-virgin olive oil

½ C. chopped onion

½ C. chopped celery

¾ tsp. salt

½ tsp. freshly ground black pepper

½ tsp. poultry seasoning

¼ tsp. dried sage

6 C. dry bread cubes (about ½-inch square)

½ C. unsalted butter, melted

1 C. low-sodium chicken broth

Nonstick cooking spray

Note: Many kinds of bread will work here, including sandwich bread and baguette—alone or in combination. Cut any slightly stale pieces or ends into cubes and stash them in a zip-top bag in the freezer until you accumulate enough for this recipe. Thaw at room temperature for an hour before using.

 

Place the olive oil in a large skillet over medium heat. Add the onion and celery and sauté until the onion is soft and the celery is beginning to soften, about 5 minutes. Add the salt, pepper, poultry seasoning, and dried sage and cook for 1 minute more to heat through. Remove the pan from the heat. Place the bread cubes in a large bowl. In a small bowl, whisk together the butter and chicken broth, then pour that mixture over the bread. Add the vegetable mixture and stir. Preheat the waffle iron on medium. Preheat the oven on its lowest setting. Allow the stuffing mixture to sit for 5 minutes to absorb the liquid completely, stirring it once or twice. Coat both sides of the waffle iron grid with nonstick spray. Measure about 1/2 C. of the stuffing mix and place it on one section of the waffle iron. (This measure is approximate. Use enough of the mixture to slightly overstuff each section of the waffle iron. Waffle irons with deeper grooves may need a bit more stuffing.) Close the lid and press down to compress the stuffing. After 4 minutes, open the lid to check on the stuffle. It should be golden brown and cohesive. Use a silicone spatula to loosen the edges before sliding the spatula underneath the stuffle and lifting it out. (If you’re worried about the stuffle holding together, it may be easier to use two spatulas – one for the top and one for the bottom.) ‚Repeat Steps 6 through 8 for the remaining stuffing mixture. Keep completed stuffles warm in the oven.

Peachy Piggy

Peachy Piggy

1 Peach
Raisins

Start out by washing your peach & then cutting it in half using a knife. Cut a little bit more from one half. This will be the head & you will use the cut off slice to make the ears, nose, & feet. Cut raisins in half to make the nostrils, mouth, eyes, & tail. Place raisins on the bottom of your plate to look like mud.

Black Angus Garlic Cheese Bread

Black Angus Garlic Cheese Bread

Black Angus Garlic Cheese Bread1 loaf french bread
1/2 C. butter
1 C. shredded jack cheese
1 C. shredded asiago cheese
1 C. mayonnaise
1 bunch green onions, chopped
2 cloves garlic, pureed

Split French bread loaf into halves horizontally. Mix butter, cheeses, mayonnaise, green onions and garlic in a bowl, blending well. Spread the cut side of bread with spread. Bake at 350 degrees for 7 minutes, then place under broiler about 3 minutes longer. Cut into slices and serve.

Parmesan-Stuffed Chicken and Melted Strawberries

Parmesan-Stuffed Chicken and Melted Strawberries

Parmesan-Stuffed Chicken and Melted Strawberries

 

3 C. fresh strawberries (halve or quarter if large berries)

2 T. white balsamic vinegar or white wine vinegar

1/4 C. strawberry jam

Sea salt or salt and black pepper

6 boneless, skinless chicken breast halves (about 3 lb.)

3 ounces Parmesan or white cheddar cheese

6 large fresh basil leaves

1 T. olive oil

2 cloves garlic, minced

Snipped fresh basil

 

Preheat oven to 400 degrees F. In a 3-quart baking dish combine strawberries, vinegar, and jam. Sprinkle salt and pepper; set aside. Cut a horizontal pocket in each chicken breast half by cutting from one side almost, but not through, to the other side. Cut Parmesan cheese in six 3×1/2-inch pieces. Wrap a basil leaf around each piece of cheese; stuff into chicken breast pocket. Secure pockets closed with wooden toothpicks or skewers. Sprinkle with salt and pepper. In 12-inch oven-safe skillet cook garlic in oil over medium heat for 30 seconds. Add chicken and cook 5 minutes or until golden brown, turning once. Transfer to oven. Bake, uncovered, 5 minutes. Add baking dish with the strawberry-jam mixture to oven. Bake 10 to 13 minutes, or until chicken is no longer pink (170 degrees F) and the berries are softened and jam mixture has thickened. Serve chicken with melted strawberries. Sprinkle with basil.

 

Yield: 6 servings

Calories: 229

Fat: 6g

Fiber: 2g

Bacon & Cheddar Grits Casserole

Bacon & Cheddar Grits Casserole

Mrs. Riley says that this recipe may be halved and baked in a 13″ x 9″ baking dish at 350° for 40 minutes or until bubbly. She also recommends fresh herbs (when in season) instead of dried. To avoid extra chopping, she sometimes steeps sprigs of fresh herbs in the milk as it comes to a boil (this takes about 10 minutes). She then removes the herbs from the hot milk, adds the grits, butter, and salt, and cooks the grits as directed before assembling the casserole.

8 C. milk, divided
1 tsp. salt
2 C. uncooked stone-ground white grits
1 C. unsalted butter
4 large eggs, lightly beaten
2 tsp. dried dill weed, thyme, or sage or a combination of the three (or 2 tsp. chopped fresh herbs)
2 C. (8 oz.) shredded Cheddar, Gruyère, or Swiss cheese or a combination of the three, divided
6 slices bacon, cooked until crisp and crumbled

Combine 6 C. milk and salt in a large, heavy saucepan; cook over medium-high heat just until milk starts to boil. Gradually whisk in grits and butter. Reduce heat; simmer, uncovered, 20 to 25 minutes or until thick, stirring often. Preheat oven to 350°. Remove grits from heat; add remaining 2 C. milk, stirring to cool grits mixture. Stir in eggs, herbs, and 1 C. cheese. Pour grits mixture into a lightly greased 15″ x 10″ baking dish; top with remaining 1 C. cheese. Bake, uncovered, at 350° for 45 minutes or until bubbly. Sprinkle crumbled bacon on top of casserole; serve immediately.

Cranberry-Raisin Turkey Wraps

Cranberry-Raisin Turkey Wraps

Cranberry-Raisin Turkey Wraps1/2 C. water
1/2 C. brown sugar, packed
1/3 C. sugar
1/4 C. cider vinegar
2 C. fresh or frozen cranberries
3/4 C. Sun-Maid Natural Raisins
1/2 C. onion, chopped
1 T. fresh ginger, grated
1/2 tsp. red pepper flakes
6 T. cream cheese, softened
1-1/2 C. shredded sharp
Cheddar cheese
curry powder to taste
6 8-inch flour tortillas
1-1/4 lbs. sliced deli turkey
6 T. chopped walnuts
1/2 C. fresh cilantro, chopped

Combine water, sugars and vinegar in a medium saucepan. Cook over medium heat until sugars dissolve. Add cranberries, raisins, onion, ginger and pepper flakes. Bring to a simmer and cook 5 to 10 minutes or until mixture thickens slightly. Cool, then cover and refrigerate until chilled. Combine cream cheese, Cheddar cheese and curry powder. Spread about 3 T. cheese mixture in a thin layer over each tortilla. Arrange several slices of turkey evenly over cheese. Top each with 2 to 3 T. cranberry-raisin mixture, one T. walnuts and one heaping tsp. cilantro. Roll up tortillas and wrap individually in aluminum foil. Arrange wraps on a baking sheet and bake at 350 degrees just until warm, about 5 to 10 minutes. Makes 6 servings.

A Gallon of Granola

A Gallon of Granola

A Gallon of Granola

 

8 cups old-fashioned oats

2 cups coarsely chopped nuts (cashews, pecans, or almonds)

2 cups raw (untoasted) sunflower seeds

1 cup sesame seeds

1 cup shredded unsweetened coconut (available in health food stores)

1 teaspoon salt

3/4 cup maple syrup

3/4 cup light-tasting vegetable oil, such as sunflower oil

2 cups chopped dried fruit (raisins, currants, and dates are good)

 

Preheat oven to 35O°F. In a large mixing bowl, toss together the oats, nuts, sunflower seeds, sesame seeds, coconut, and salt. Warm the maple syrup and oil in a saucepan. Pour over the dry ingredients. Stir with a wooden spoon, then roll up your sleeves and work the mixture with your hands until everything is damp. Spread on baking sheets—no more than about V2 inch thick—and roast for 30 to 40 minutes, stirring occasionally, until golden. When the granola has cooled, stir in the dried fruit. Store in jars or plastic bags.  Yield: 1 gallon  VARIATION: Instead of all oats, use other grain flakes: bran or untoasted wheat germ can replace some of the seeds.

Pantry-Friendly Alfredo Sauce Mix

Pantry-Friendly Alfredo Sauce Mix

1 C. instant nonfat dry milk powder
1⁄4 C. cornstarch
1⁄8 C. dried onion flakes
1 tsp. garlic powder
1⁄2 tsp. salt
1⁄2 tsp. white pepper
2 C. parmesan cheese

2 T. dried Italian Herbs, optional

Combine all ingredients well and store in lidded container. To make sauce, per serving, combine ¼ C. mix with 2 tsp. butter or 2 tsp. sour cream and 1⁄4 C. milk. (I want to test this mix with butter powder, sour cream powder and reconstituted milk to see if I can make this LTS).

Caesar Sables and Warm Olive Tapenade with Preserved Lemon

Caesar Sables and Warm Olive Tapenade with Preserved Lemon

2 C./255 g unbleached all-purpose flour
1 C./115 g grated Parmesan cheese (firmly packed)
1/2 C./120 ml lemon-infused olive oil, or extra-virgin olive oil
1 tsp. finely grated organic lemon zest
1 garlic clove, finely chopped
1 tsp. fine sea salt
1 tsp. chopped anchovies (about 6 small fillets) or 1 tsp. anchovy paste (optional)
1/4 C./60 ml water
1/2 tsp. freshly ground black pepper

In a food processor or large bowl, pulse or mix the flour, cheese, olive oil, lemon zest, garlic, and salt until well combined and crumbly. Add the anchovies (if using) and water. Pulse or stir until the mixture becomes crumbly and begins to stick together, 15 pulses (do not overmix), stopping once to scrape the sides of the bowl.

Turn half of the dough out onto a 16-in-/40.5-cm-long piece of plastic wrap and squeeze and gently knead the dough to form it into an 8- to 9-in-/20- to 23-cm-long log that is about 1 1/4in/3.5 cm in diameter. Roll up the log in the plastic wrap and roll on the work surface under your palms to make a uniform cylinder. Repeat with the other half of the dough and another piece of plastic wrap. Chill the logs in the refrigerator until firm, at least 2 hours and up to 3 days.

Preheat the oven to 350°F/180°C/gas 4. Line a baking sheet with a silicone baking mat or parchment paper. Unwrap the logs and use a sharp, thin-bladed knife to cut the logs crosswise into 1/8-in-/3-mmthick slices using a gentle sawing motion. If any crumbly bits break off while slicing, press them into the cracker and shape with your fingers into a round. Arrange the slices 1 in/2.5 cm apart on the baking sheets and sprinkle them with the pepper. If any of the crackers were sliced too thickly, use your fingers to press them out until they are of the same thickness as the others.

Bake until the crackers are golden brown around the edges, 15 to 20 minutes. Rotate the pans once from top to bottom and from back to front while baking. Transfer the crackers to a cooling rack. Once cool, store the crackers in an airtight container at room temperature for up to 4 days.
Warm Olive Tapenade with Preserved Lemon

1 C./160 g pitted Castelvetrano green olives
1/2 C./80 g pitted kalamata black olives
2 tsp. extra-virgin olive oil
1 shallot, finely chopped
1 garlic clove, finely chopped
1 tsp. chopped fresh thyme
1 tsp. finely chopped preserved lemon

In a food processor, pulse all the olives until they form a chunky paste the consistency of granola, or mound them on a cutting board and chop with a sharp chef’s knife.

In a small sauté pan, heat the olive oil over medium heat. Add the shallot, garlic, and thyme and sauté until the shallot is tender and the garlic is fragrant but not browned, 1 minute. Add the chopped olives and preserved lemon and cook, stirring frequently, until the olives are hot to the touch, 3 minutes. Transfer the tapenade to a serving bowl and serve immediately. (Once cool, the tapenade can be stored in the refrigerator in an airtight container for up to 2 weeks. Rewarm in a small saucepan or in the microwave before serving.)

Chef Meg’s Blueberry Flax Seed Muffins

Chef Meg’s Blueberry Flax Seed Muffins

Chef Meg's Blueberry Flax Seed Muffins1 T. flax seeds
1 C. blueberries
1 C. quick oats
1 C. lowfat buttermilk
1 C. whole wheat flour
1/4 C. unsweetened applesauce
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. cinnamon
1 tsp. salt
1 whole egg
3/4 C. brown sugar

Preheat oven to 375 degrees. Spray muffin pans with nonstick spray or line with paper liners. Use a clean coffee grinder to roughly grind the flax seeds, trying not to process them into a mealy texture. (You can use pre-ground flax if that’s what you have on hand.) Wash and dry the blueberries. In a small bowl, combine the oats and buttermilk, and let stand at room temperature for five minutes. In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, and salt; mix with a fork to blend and set aside. In a large bowl and using a hand mixer, beat the egg, applesauce, brown sugar at medium speed for 3 minutes. Blend in the oat-buttermilk mixture. Stir in the flour mixture only to combine, try not to overwork the mixture. Fold in the blueberries. Fill muffin C. 3/4 full and top with a sprinkle of flax seed. Bake 15 minutes or until a toothpick inserted into the center comes out clean.

WIW: Fawaffle & Hummus

WIW: Fawaffle & Hummus

WIW: Fawaffle & Hummus

 

1 C. dried chickpeas, picked over and soaked in water overnight in the refrigerator

1/2 small onion, roughly chopped

3 cloves garlic

1/4 C. chopped fresh flat-leaf parsley

2 T. extra virgin olive oil

2 T. all-purpose flour

1 tsp. salt

1 tsp. ground cumin

1/2 tsp. ground coriander

1/4 tsp. baking powder

1/4 tsp. freshly ground black pepper

1/4 tsp. cayenne pepper

nonstick cooking spray

1 can (15 oz.) chickpeas, drained and rinsed

1 small clove garlic, minced

1/4 tsp. salt, plus extra to taste

1/4 C. extra virgin olive oil

1/4 C. tahini

2 T. fresh lemon juice

4 pockets pita bread

 

Preheat the waffle iron on medium. Preheat the oven on its lowest setting. Drain the chickpeas and place them with the onion and garlic in a food processor. Pulse until blended but not pureed. Add the parsley, olive oil, flour, salt, cumin, coriander, baking powder, black pepper and cayenne pepper, and pulse until mostly smooth. Coat both sides of the waffle iron grid with nonstick spray. For each fawaffle, place about 1/4 C. of batter in the waffle iron, leaving a bit of space between scoops for each to expand. Close the lid of the waffle iron and cook for 5 minutes before checking. Remove the fawaffles when they are cooked through and evenly browned. Repeat cooking with the remaining mixture. Keep finished fawaffles warm in the oven. Fill a large bowl with water, pour chickpeas into the bowl and rub them gently to pop off as many skins as you can. The skins float to the top where they can be skimmed off. It’s not necessary to get every last one off, so leave the stubborn ones. In a food processor or with a blender, pulse the chickpeas until just pureed. Add the garlic, 1/4 tsp. salt, olive oil, tahini and lemon juice, and blend until smooth. Taste and add more salt or lemon juice, if desired. Place fawaffles in pita pockets and top with hummus.

Garlic Confit

Garlic Confit

Peel the cloves from 2 heads (or more) of garlic. Place the cloves in a small saucepan and pour in enough olive oil to cover them, 1/2 to 3/4 C. for 2 heads. Over medium heat bring the oil to just a hint of a simmer, then reduce the heat to as low as it can go. You want to poach the garlic, not simmer it. Cook for about 45 minutes, until the garlic is soft and tender, but not falling apart. Transfer the garlic with a slotted spoon to a clean jar and pour the oil in to cover the cloves.

Cool the mixture to room temperature. Cover the jar tightly and keep refrigerated for several weeks, or freeze for several months. (Keep the cloves covered in oil and be careful about using a clean spoon to dip into the jar). As a variation, add rosemary and/or thyme to the saucepan along with the garlic to cook.

10 Ways To Use Garlic Confit

1.Whip a few cloves and some of the infused oil with vinegar to make a vinaigrette. Toss it with delicate greens.
2.Smash some of the cloves and whisk them with some of the infused oil. Toss the thick garlicky oil with steamed vegetables. (Excellent with asparagus, green beans, snow and snap peas, broccoli, and cauliflower.)
3.Toss roasted or grilled vegetables with a spoonful of the tender garlic.
4.Spread the tender cloves over toasted bread or cheese-smeared crostini. (Goat cheese is a great option.) For a composed hors d’oeuvre, garnish the garlic toasts with chives or any fresh herbs.
5.Layer garlic confit into a sandwich or pizza.
6.Toss garlic confit into a vegetable pasta. (Just pick a vegetable and pair it with garlic confit and pasta. For an easy option, try fresh tomatoes and basil.)
7.Whip the tender cloves into any vegetable puree for sweet garlic flavor. (Try garlic confit with a potato, celery root, cauliflower, winter squash, or sunchoke puree.) A whipped chickpea or cannellini bean puree will also benefit from a spoonful of garlic confit.
8.Make a vegetable and garlic confit salad. Slice the cloves in half and toss them into a tomato, basil, and toasted bread salad. Use some of the oil to sauté corn-off-the-cob just briefly. Toss the corn with sliced or smashed cloves, fresh basil, and feta. (Add zucchini and/or tomatoes to the corn salad if you wish.)
9.Add garlic confit to sauces and soups.
10.Use the back of a fork to break down cloves into a paste. Stir the garlic paste into plain Greek yogurt or ricotta to make a creamy garlic dip or condiment. If you wish, add summer herbs to the mixture or drizzle the top with a good olive oil or chili oil.

A Warning About Botulism: Garlic is an extremely low-acid vegetable. When it is stored improperly in oil (without oxygen) and in warm temperatures (at room temperature), it can produce a very serious toxin that causes the illness botulism. Botulism can be fatal if not treated immediately. It is very important to refrigerate garlic confit, as per the Center for Disease Control. Use a clean jar with a tight seal to store garlic confit; cool the garlic and oil as quickly as possible, and refrigerate it immediately. If you store the preserved garlic properly, it should keep for several months, however, to be completely safe, I recommend only storing it for up to three weeks. If you’re worried, you can also safely freeze garlic confit for several months.

6 heads of garlic, cloves peeled (2 cups)

6 thyme sprigs

3 small bay leaves

3 dried red chiles, such as chiles de arbol

2 cups pure olive oil

Combine all of the ingredients in a medium saucepan and simmer over low heat until the garlic is tender but not browned, about 30 minutes. Let cool.  Using a slotted spoon, transfer the garlic, herbs and chiles to three 1/2-pint canning jars. Pour the cooking oil on top, seal and refrigerate for up to 4 months.

Island Chicken with Pineapple Salsa

Island Chicken with Pineapple Salsa

16 ounces boneless, skinless chicken
1 can (8 ounces) unsweetened crushed pineapple, juice only, (reserve fruit for salsa)
1 T. low-sodium soy sauce
1 T. honey
2 cloves garlic, minced
1/4 tsp. red pepper flakes

Pineapple from strained can
3/4 C. brown sugar
1 mango, peeled and diced
2 kiwis, peeled and diced
1/4 C. red onion, diced fine
1 lime, juiced
1 T. cilantro, chopped
1 T. jalapeno pepper, diced fine (optional)

Open pineapple and strain to separate juice from fruit. Place juice in a baking dish. Add soy sauce, honey, garlic and red pepper to the dish and stir. Slice chicken breasts into 4 4-ounce strips. If thick, pound out to flatten with a meat mallet or rolling pin. Place chicken in the marinade and refrigerate for 2 hours or overnight. Prepare salsa by combining all ingredients. Preheat grill to medium heat or turn on broiler and place rack in the middle of the oven, about 6″ away from the heat source. Grill or broil chicken for 4-5 minutes per side or until the meat is no longer pink. Serve with fruit salsa.

WIW: Ramen

WIW: Ramen

WIW: Ramen

1 large egg

1 tsp. soy sauce, plus more for serving

1 T. sesame seeds, plus more for serving

Toasted sesame oil

1 packet instant ramen noodles (about 100 grams), soaked in hot water for 3 minutes and drained

Nonstick cooking spray

1 T. chopped green onions for garnish (optional)

 

Preheat waffle iron. (If it has temperature adjustment, set it to medium.). In a medium bowl, beat egg with soy sauce, sesame seeds, and a few drops of sesame oil. Add prepared noodles and stir to coat noodles evenly with egg mixture.  Place noodle mixture in waffle iron and close lid. Cook until golden brown in spots, 2 to 3 minutes. Remove from waffle iron and serve hot, garnished with chopped green onions, sesame seeds and soy sauce.

Homemade Creamy Mushroom Soup with Shiitake mushrooms

Homemade Creamy Mushroom Soup with Shiitake mushrooms

15 large whole shiitake mushrooms
1 tsp. olive oil
1 tsp. butter
1 onion, chopped
1 carrot, chopped
1 tsp. thyme
1 tsp. salt
more salt to taste
pepper to taste
2.5 C. water
1/2 C. half and half
3 green onions, chopped

Slice mushrooms into bite-sized pieces. Heat 1 tsp. olive oil and 1 tsp. butter in a large pan, add sliced mushrooms and cook for about 10 minutes until mushrooms soften. Remove half of cooked mushrooms to a separate plate. To the other half of mushrooms, remaining in a large pan, add chopped onion, carrots, thyme, 1 tsp. salt, pepper to taste. Continue cooking vegetables for 10 more minutes, until onions and carrots soften a bit. Add 2.5 C. water to vegetables (mushrooms, carrots, onions) in the pan, bring to boil and boil on medium heat for 20 minutes. Some liquid should visibly evaporate, leaving reduced stock, but don’t let all water evaporate. add more water if that’s the case. Remove from heat and add the stock you just made (water with mushrooms, carrots, onions) into the food processor. Process the mixture until it achieves puree consistency. Put puree back into the same cooking pan, add reserved cooked mushrooms that you removed to the plate earlier. Add 1/2 C. half and half. Bring to boil, reduce heat to simmer (low heat) and cook covered for 5 minutes, constantly stirring. Add more salt and pepper if desired. Your soup is done at this point, or you can add chopped onions towards the end or use them as garnish, or skip them altogether (depends if you like green onions in your soup).

Chicken with Sun-Dried Tomato Cream Sauce

Chicken with Sun-Dried Tomato Cream Sauce

Chicken with Sun-Dried Tomato Cream Sauce8 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper, to taste
3 tablespoons unsalted butter, divided
3 cloves garlic, minced
1/4 teaspoon red pepper flakes, or more, to taste
1 cup chicken broth
1/2 cup heavy cream
1/3 cup julienned sun dried tomatoes in olive oil, drained
1/4 cup freshly grated Parmesan
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 cup basil leaves, chiffonade

Preheat oven to 400 degrees F. Season chicken thighs with salt and pepper, to taste. Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside. Melt remaining tablespoon butter in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil. Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. Serve immediately, garnished with basil, if desired.

Korean-Style BBQ Pork Belly Skewers

Korean-Style BBQ Pork Belly Skewers

Korean-Style BBQ Pork Belly Skewers16 bamboo skewers, soaked in water about 30 minutes

2/3 C. Korean chili paste (gochujang)
5 T. sugar
4 T. low-sodium soy sauce
4 T. Korean chili powder (gachugara)
4 T. sesame oil
4 scallions, thinly sliced
4 garlic cloves, minced

2 pounds pork belly, cut in half widthwise and sliced into 1/4-inch thick slices
2 T. vegetable oil
2 C. cooked white rice
16 leaves red-leaf lettuce
2 scallions, thinly sliced
2 T. toasted sesame seeds

For the marinade, place all marinade ingredients in a bowl and whisk until well combined. Add pork belly slices and toss gently to coat. Refrigerate at least 1 hour and up to 24 hours. Preheat the grill to high and brush with oil. Thread pork belly onto skewers. Shake off excess marinade and grill 2-3 minutes on each side (Note: We didn’t feel the pork was cooked enough at this point and moved the skewers over to the side, turned the heat down to medium, closed the grill, and continued cooking over indirect heat for another 15 minutes. Watch carefully, as the fat and marinade causes flare-ups).To serve, place 2 T. of rice on each lettuce leaf. Top with 1 pork belly skewer and finish with a sprinkle of scallions and sesame seeds.

Soy-Glazed Beef Tri-Tip with Shiitake Mushrooms

Soy-Glazed Beef Tri-Tip with Shiitake Mushrooms

Soy-Glazed Beef Tri-Tip with Shiitake Mushrooms

 

1 pound beef tri-tip, cut into 4 x 1/2-inch strips

Kosher salt and freshly ground black pepper

3 tablespoons olive oil

4 cups sliced stemmed shiitake mushrooms

2 garlic cloves, minced

1/4 cup reduced-sodium soy sauce

1 tablespoon sesame oil

1 teaspoon cornstarch

1 teaspoon finely grated peeled fresh ginger

1/4 cup roughly chopped fresh cilantro leaves

 

Put a large skillet over high heat. Season the beef on both sides with salt and pepper. Add the olive oil to the pan. Arrange the beef in a single layer and cook, without stirring, for 2 minutes. Flip the meat and scoot it to one side of the pan. To the open space, add the mushrooms and cook for 1 minute. Stir in the garlic and shake the pan to distribute everything into an even layer. Cook, without stirring, until the beef and mushrooms are browned and cooked through, about 1 1/2 minutes. In a small bowl, whisk to combine the soy sauce, sesame oil, 2 tablespoons water, the cornstarch, and ginger. Add this mixture to the pan and cook until the sauce just starts to thicken, about 30 seconds. Remove from the heat, stir in the cilantro, and serve.

ABM Rocco’s Olive Bread

ABM Rocco’s Olive Bread

Rocco’s olive bread is a white, fluffy bread with a hint of garlic.

8 oz. black olives, drained
1 1/4 C. water
1 1/2 tsp. butter, softened
1 1/2 tsp. brown sugar
3/4 tsp. garlic salt
3 1/4 C. bread flour
2 1/4 tsp. active dry yeast

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select White Bread Setting; 2 pound loaf; press Start.

Bread Machine Rolls

Bread Machine Rolls

3 C. bread flour
3 tsp. white sugar
1 tsp. salt
1/4 C. dry milk powder
1 C. warm water (110)
2 tsp. butter, softened
1 (.25 oz.) package active dry yeast
1 egg white
2 tsp. water

Place the bread flour, sugar, salt, milk powder, water, butter, and yeast in the pan of the bread machine in the order recommended by the manufacturer. Set on Dough cycle; press Start. Remove risen dough from the machine, deflate, and turn out onto a lightly floured surface. Divide the dough into twelve equal pieces, and form into rounds. Place the rounds on lightly greased baking sheets. Cover the rolls with a damp cloth, and let rise until doubled in volume,
about 40 minutes. Meanwhile, preheat oven to 350 degrees F. In a small bowl, mix together the egg white and 2 T. water; brush lightly onto the rolls. Bake in the
preheated oven for 15 minutes, or until the rolls are golden brown.

Teriyaki Pork Chops with Blueberry-Ginger Relish

Teriyaki Pork Chops with Blueberry-Ginger Relish

Teriyaki Pork Chops with Blueberry-Ginger Relish4 bone-in center-cut pork chops, (about 1 3/4 pounds), trimmed of fat

3 tablespoons reduced-sodium soy sauce
2 tablespoons dry sherry, (see Ingredient Note)
2 cloves garlic, crushed
1 teaspoon brown sugar
1/4 teaspoon crushed red pepper

1 cup fresh blueberries, coarsely chopped
1 shallot, chopped
1 serrano chile, seeded and minced
1 tablespoon chopped fresh cilantro
1 tablespoon lime juice
1 teaspoon minced fresh ginger
1/4 teaspoon salt

To marinate: Place pork chops in a large sealable plastic bag. Whisk soy sauce, sherry, garlic, brown sugar and crushed red pepper in a small bowl. Add the marinade to the bag, seal and turn to coat. Marinate in the refrigerator for at least 2 hours or overnight. To prepare relish: About 20 minutes before grilling the pork, combine blueberries, shallot, chile, cilantro, lime juice, ginger and salt in a small bowl. Preheat grill to high. Remove the pork chops from the marinade (discard marinade). Grill the chops 3 to 5 minutes per side. Let them rest for 5 minutes before serving with the relish.

Ingredient Note: The “cooking sherry” sold in many supermarkets can be surprisingly high in sodium. We prefer dry sherry, sold with other fortified wines in your wine or liquor store.

WIW: Waffled Polenta

WIW: Waffled Polenta

WIW: Waffled Polenta

1 (18 oz.) sleeve pre-cooked polenta cut into 8 equal slices (or thinner if you are using a standard waffle iron)

cooking spray

8 oz. cherry or grape tomatoes (halved)

1 large zucchini (chopped into bite sized pieces)

S & P

1 to 2 oz. Parmesan (for garnish and flavor)

 

Heat your waffle iron. Coat the heated iron with a thin layer of cooking spray. Place slices of polenta on iron. Using oven mittens (The slices are thick so you will have to use a little force, use oven mittens so you won’t burn yourself!), press iron down until it closes all the way. Let the polenta cook about 2 minutes past the point of the waffle iron indicator. Remove from iron with a spatula and fork. Place, on a pan, in a warm oven while you cook the other polenta rounds and the topping. While the polenta cooks coat a medium sauté pan with cooking spray. Sauté zucchini and tomatoes over medium high heat until they just barely starts to brown (you want to retain the shape of the tomatoes and the crunch of the zucchini). Season with Kosher salt and fresh ground black pepper. Place two polenta waffles on each plate, top with tomatoes and zucchini, and garnish with Parmesan