Recipes 8/17 & 8/18

By admin|August 16, 2011|Information

Pattypan Squash w/ Asiago Cheese

1 Tbls olive oil

1 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.

(Kate Rowe)

Honey Balsamic Green Beans

16 oz green beans

1 Tbls olive oil

1 clove garlic, minced

1 Tbls balsamic vinegar

1 tsp honey

1 tsp onion powder

Salt and freshly cracked black pepper

Bring a large pot of water to a boil over medium heat. Add the beans and blanch them for 2 minutes. Immediately remove the beans from the water and add them to an ice bath to stop the cooking process. Drain.

In a large saucepan, heat the olive oil over medium heat. Add the garlic and green beans. Cover, and cook for 10 minutes, stirring occasionally. Uncover, then stir in the vinegar, honey, onion powder, and salt and pepper, to taste. Cook to desired degree of doneness, about 4 to 6 minutes.Transfer the beans to a serving bowl and serve.

(From The Food Network:Paula Deen)

Crushed Purple Potatoes

1 lb red/purple potatoes, washed
4 small shallots, minced
2 Tbls fresh-squeezed lemon juice
4 Tbls good extra-virgin olive oil
Sea salt to taste
White pepper to taste
2 tablespoons parsley, chopped

In a large pot, cook potatoes with skins on in heavily salted boiling water until tender, approximately 15 minutes. Remove potatoes from pot, and peel them while still warm. Place potatoes in a large bowl and, using a fork, gently smash them, maintaining a fairly chunky consistency. Fold in minced shallots, lemon juice, olive oil, sea salt, and white pepper. Finish with parsley.

(Adapted from New York Magazine)

Melon Smoothie

1/4 cantaloupe – peeled, seeded and cubed

1/4 honeydew melon – peeled, seeded and cubed

1 lime, juiced

2 Tbls sugar

In a blender, combine cantaloupe, honeydew, lime juice and sugar. Blend until smooth. Pour into glasses and serve.


Whole-Wheat Spaghetti w/ Swiss Chard & Pecorino Cheese

1 tablespoon olive oil

2 onions, thinly sliced

2 bunches Swiss chard, trimmed and chopped (about 14 cups)

3 garlic cloves, minced

1 (14 1/2-ounce) can diced tomatoes with juices

1/4 cup dry white wine

1/4 teaspoon dried crushed red pepper flakes

Salt and pepper

8 ounces whole-wheat spaghetti

1/4 cup pitted kalamata olives, coarsely chopped

2 tablespoons freshly grated Pecorino cheese

2 tablespoons toasted pine nuts

Heat the oil in a heavy large frying pan over medium heat. Add the onions and saute until tender, about 8 minutes. Add the chard and saute until it wilts, about 2 minutes. Add the garlic and saute until fragrant, about 1 minute. Stir in the tomatoes with their juices, wine, and red pepper flakes. Bring to a simmer. Cover and simmer until the tomatoes begin to break down and the chard is very tender, stirring occasionally, about 5 minutes. Season the chard mixture, to taste, with salt and pepper.

Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook until tender but still firm to the bite, stirring frequently, about 8 to 10 minutes. Drain the spaghetti. Add the spaghetti to the chard mixture and toss to combine.

Transfer the pasta to serving bowls. Sprinkle the olives, cheese, and pine nuts and serve.

(From Giada de Laurentiis)

Jalapeño Smackdown Salsa

6-12 jalapeño peppers, diced

8 large tomatoes, diced

1 large Spanish onion, diced

1 small bunch cilantro, diced

Juice of 1 lime

Juice of 1 lemon

2 Tbls vinegar

1 tsp fresh garlic, minced

1 Tbls fresh oregano

Salt and pepper to taste

In a mixing bowl, combine all ingredients.

Stir. Cover and chill at least 4 hours.


Roasted okra, heirloom tomatoes, garlic, & mint

1/2 lb okra

1/2 C sliced red onion

2 cloves garlic, germ removed and thinly sliced

1 C cherry or heirloom tomatoes, or a mixture of both (cherries can be halved or left whole, depending on their size; heirlooms should be cut into 1 1/2-inch pieces)

1/2 C field peas or string beans (optional)

1/4 C fresh mint leaves

3 Tbls olive oil

Salt and freshly ground black pepper

Preheat the oven to 400 F.

Rinse the okra in cold water and drain well. Trim the stems from the okra tops, but don’t remove the caps. Slice the okra lengthwise and put in a mixing bowl. Add the onion, garlic, tomatoes, peas or beans and mint leaves. Drizzle the olive oil over and season well with salt and pepper. Toss to mix and transfer to an oiled pan.

Roast in the preheated oven for 8-10 minutes, giving the vegetables a toss if needed.

Serve hot, warm or room temperature.

(From Scott Peacock)

Eggplant Sandwiches

1 small eggplant, halved and sliced

1 Tbls olive oil, or as needed

1/4 C mayonnaise

2 cloves garlic, minced

2 (6 inch) French sandwich rolls

1 small tomato, sliced

1/2 C crumbled feta cheese

1/4 C chopped fresh basil leaves

Preheat your oven’s broiler. Brush eggplant slices with olive oil, and place them on a baking sheet or broiling pan. Place the pan about 6 inches from the heat source. Cook under the broiler for 10 minutes, or until tender and toasted.

Split the French rolls lengthwise, and toast. In a cup or small bowl, stir together the mayonnaise and garlic. Spread this mixture on the toasted bread. Fill the rolls with eggplant slices, tomato, feta cheese and basil leaves.


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