3 tsp salt
1/2 lb (about 6 medium) tomatillos, husked
1 C coarsely chopped fresh cilantro (stems may be used)
5 green onions, trimmed and thinly sliced
2 fresh jalapeños, stemmed and coarsely chopped
4 large avocados
Over medium heat, bring small saucepan of water to boil. Stir in 2 tsp of salt and add tomatillos. Cook until tender, about 10 minutes. In a food processor combine the tomatillos, cilantro, green onions, jalapeños and 1 tsp salt and process until fairly smooth. In a medium bowl, coarsely mash the avocados. Stir in the tomatillo puree.
(BOG member Leah Olson)
Pattypan Squash w/ Asiago Cheese
1 Tbls olive oil
1 Large Pattypan Squash, sliced into 1/8 in slices
1/4 C Asiago Cheese
Saute the patty pan in olive oil until just softened. Sprinkle asiago cheese over one side of the pattypan. Remove from the pan as soon as the cheese melts. Serve immediately.
Grilled Fingerling Potatoes w/ Creamy Tarragon Vinaigrette
1/4 cup white wine vinegar
Water, as needed
1 Tbls chopped shallot
1 Tbls mustard
1 Tbls mayonnaise
2 Tbls chopped fresh tarragon leaves, plus leaves for garnish
1/2 C canola oil, plus more as needed
Salt and freshly cracked black pepper
12 fingerling potatoes, par-boiled and halved
Preheat a grill to medium heat.
Combine the vinegar, a splash of water, the shallots, mustard, mayonnaise and tarragon in a blender and puree until smooth. With the motor still running, slowly pour in the oil and blend until the vinaigrette has emulsified. Adjust the seasoning with salt and black pepper, to taste.
Brush the potatoes with some canola oil and season them with salt and black pepper, to taste. Grill them, cut side down, until they are lightly golden, then turn them over and continue grilling until they are just cooked through. Transfer them to a platter and immediately drizzle with the vinaigrette. Garnish with a few tarragon leaves and serve.
(From The Food Network: Bobby Flay)
Kale Gratin w/ Pancetta
1 1/4 to 1 1/3 lbs kale, stems stripped and chopped, about 6 cups
3 tablespoons extra-virgin olive oil
1/4 lb pancetta, chopped into 1/2-inch pieces
1 C cream
2 cloves garlic, smashed and chopped
1/8 tsp grated nutmeg, eyeball it
1/2 C breadcrumbs
1/2 C grated Parmigiano-Reggiano or Pecorino Romano
Preheat the broiler but place the oven rack on the second shelf down from the heat source.
Bring a few inches of water to a boil in a deep skillet or pot, add the kale and salt and cook 5 to 6 minutes; drain and dry the greens.
Return the skillet to the stove over medium-high heat and add 1 tablespoon of extra-virgin olive oil and pancetta. Crisp the pancetta and add the cream and garlic. Season with nutmeg, salt, and pepper then reduce 7 to 8 minutes to about 1/2 to 2/3 cup. Add cooked greens to cream and stir to coat evenly. Transfer to shallow casserole.
Toss with breadcrumbs with the remaining 2 tablespoons of extra-virgin olive oil. Season the crumbs with salt and pepper and combine with cheese. Place the casserole on the second shelf under broiler and brown breadcrumbs and cheese for 5 minutes.
(From The Food Network: Rachael Ray)
Rustic Baked Fennel
1 large fennel bulb, quartered
1/2 – 3/4 cup of smashed up bread cubes or leftover crusty bread
1 15 oz. can petite diced tomatoes
8-10 oil-cured black olives, roughly chopped
2 large cloves garlic, crushed
1/2 tsp. dried Italian seasoning (ours contains oregano, basil, rosemary, thyme, and marjoram)
Salt and freshly ground pepper to taste
Splash of red wine
3 Tbls extra virgin olive oil
Pre-heat oven to 400 degrees. Arrange fennel quarters in small baking dish, spaced evenly apart. Sprinkle bread around fennel (not on top). Add garlic and black olives. Top with the tomatoes (with juice). Sprinkle with Italian seasoning, salt, and pepper. Drizzle wine and olive oil on top of mixture, making sure to brush the exposed fennel liberally with oil. Cover with aluminum foil and bake for approximately 40 minutes or until fennel is tender (note: baking time varies depending on size and thickness of fennel bulbs). Remove cover and bake for 10 minutes more. Serve.
1 (14.5-ounce) can diced tomatoes with their juice
2 zucchini, cut into 1-inch rounds
2 summer squash, cut into 1-inch rounds
2 tomatoes, cut into wedges
1 large eggplant, cut into 1-inch rounds
1 red onion, peeled and cut into 1-inch wedges
1 potato, peeled and cut into 1-inch cubes
3 garlic cloves, minced
1/4 C extra-virgin olive oil
1 1/2 tsp salt
1 tsp freshly ground black pepper
1 tsp dried oregano
4 to 6 slices toasted sourdough bread, optional for main dish
Preheat the oven to 400 degrees F.
Pour the canned tomatoes into a 3 1/2-quart baking dish and spread to cover the bottom. In a large bowl combine the remaining ingredients (excluding the bread). Toss to coat. Pour the vegetables over the canned tomatoes in an even layer. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake until the edges of the vegetables are golden, about 30 to 40 minutes.
Serve alone as a side, or over toasted sourdough bread for a main dish.
(From The Food Network: Giada deLaurentis)