Recipes 9/21 & 9/22

By admin|September 20, 2011|Information

Roasted Swiss Chard w/ Feta

1 bunch rainbow chard – leaves and stems separated and chopped

1 large onion, chopped

1 Tbls olive oil

Salt and black pepper to taste

2 Tbls olive oil

4 oz feta cheese, broken into 1/2 in pieces

Preheat an oven to 350 degrees F. Grease a baking sheet with olive oil.

Toss the chard stems and onions in a bowl with 1 tablespoon olive oil. Season with salt and pepper to taste, and spread onto the prepared baking sheet.

Bake in the preheated oven until the chard stems have softened and the onion is starting to brown on the corners, about 15 minutes. Toss the chard leaves with 2 tablespoons of olive oil, salt, and black pepper. Sprinkle the leaves over the stem mixture, then scatter the feta cheese over top.

Return to the oven, and bake until the stems are tender, the leaves are beginning to crisp, and the feta is melted and golden, about 20 minutes. (From

Fire Roasted Corn & Tomato Salsa

2 ears of fresh corn

Drizzle of olive oil


Freshly ground black pepper

4 ripe plum tomatoes, peeled, seeded and diced

1/4 C minced red onions

1 tsp minced Habanero peppers

2 Tbls chopped fresh cilantro

1 Tbls freshly squeezed lime juice

1 Tbls freshly squeezed lemon juice

Season the corn with olive oil, salt and pepper. Place the corn over a stove’s open flame and cook for about 1 to 2 minutes on all sides. Remove and cool. Remove the kernels from the cob. Combine the corn, tomatoes, onions, peppers, cilantro, lime juice and lemon juice. Mix well. Season the salsa with salt and pepper.

(From The Food Network (TFN): Emeril Lagasse)

Eggplant Casserole

4 Tbls olive oil

1 lb eggplant, cut into 1/2-inch dice

1 red pepper, cut into 1/2-inch dice

4 ribs celery, cut into 1/2-inch dice

1 onion, chopped into 1/2-inch dice

1/2 C chopped fresh basil leaves

1 C grated Parmesan

1/2 C heavy cream

1 C Italian seasoned bread crumbs

Salt and pepper

Preheat an oven to 375 degrees F.

In a large saute pan over medium-high heat, add the olive oil. Add the eggplant and cook halfway through. Add red pepper, celery, and onion and cook for 3 to 4 minutes, or until vegetables begin to wilt. Add the basil leaves. Remove from heat. Add Parmesan, cream, bread crumbs and salt and pepper. Toss to combine.

Place skillet in the oven and cook until heated through, about 20 minutes.(From TFN:Emeril Lagasse)

Pumpkin Puree

1 (4 to 6-pound) baking pumpkin, rinsed and dried

Kosher salt

Heat the oven to 400 degrees F.

Slice a small piece of skin off the one side of the pumpkin so when laid on its side, the pumpkin will lay flat without rolling. Remove the stem and split the pumpkin in half from top to bottom, using a large cleaver and a mallet. Scoop out the seeds and fiber with a large metal spoon or ice cream scoop. Cut the fibers with kitchen shears if necessary. Reserve seeds for another use.

Sprinkle the flesh with kosher salt and lay the halves, flesh side down, on a parchment paper-lined half sheet pan. Roast until a paring knife can be easily inserted and removed from the pumpkin, 30 to 45 minutes. Test in several places to ensure doneness.

Remove the half sheet pan to a cooling rack and cool the pumpkin for 1 hour. Using a large spoon, remove the roasted flesh of the pumpkin from the skin to the bowl of a food processor. Process until the flesh is smooth, 3 to 4 minutes. Store in the fridge for up to 1 week or freeze for up to 3 months. (From TFN: Emeril Lagasse)

Tomato & Tomatillo Gazpacho

1/2 lb fresh tomatillos, husked, rinsed, and quartered

1 1/2 lb tomatoes, chopped, divided

1/2 C chopped white onion, divided

1 fresh serrano chile, coarsely chopped, including seeds

1 garlic clove, quartered

2 Tbls red-wine vinegar

2 Tbls olive oil

1/2 C chopped cilantro

Puree tomatillos, half of tomatoes, and half of onion with chile, garlic, vinegar, and 1 1/4 teaspoons salt in a blender until smooth.

Force through a medium-mesh sieve into a bowl, discarding solids.

Stir in remaining tomatoes and onion, water, oil, and cilantro. Chill until cold, at least 1 hour and up to 4 hours. (From

White Beans & Cherry Tomato Salad

1 15-oz cans of white beans, such as Great Northern beans, drained and rinsed

1 pint cherry tomatoes, halved

1/3 C coarsely chopped parsley

Dressing ingredients:

1/4 C extra virgin olive oil

3 cloves garlic, peeled and smashed

1 3-inch sprig of fresh rosemary

3 anchovy fillets, coarsely chopped (omit for vegetarian option)

1/4 cup freshly grated Parmesan cheese

3/4 teaspoon Kosher salt

1/4 teaspoon freshly ground pepper

1 teaspoon lemon zest

1/4 cup of lemon juice

Start by making the dressing. Put the garlic and rosemary in olive oil in a small saucepan. Heat on medium until the rosemary begins to sizzle.

Remove the pan from the heat and let sit for 20 minutes, allowing the rosemary and garlic to infuse in the oil.

Remove rosemary sprig from the oil, discard. Remove the garlic from the oil, reserving the oil. Add the garlic, anchovies (omit for vegetarian option), Parmesan cheese, salt, pepper, lemon zest, and lemon juice to a food processor. Pulse until smooth.

In a medium bowl, gently fold the garlic mixture in with the beans until they are well coated. Let sit for a few minutes for the beans to absorb. Gently mix in the reserved olive oil, tomatoes, and parsley. (From

Rice w/ Kale & Tomatoes

1/2 C long-grain unconverted rice

1 small garlic clove, minced

1 Tbls olive oil

14-ounce can plum tomatoes, drained, seeded, and chopped

2 C finely chopped rinsed kale leaves

In a small heavy saucepan bring 1 cup water to a boil, add the rice and salt to taste, and cook the rice, covered, over low heat for 20 minutes, or until the liquid is absorbed and the rice is tender. In a heavy skillet cook the garlic in the oil over moderately low heat, stirring, until it is golden, add the tomatoes and the kale, and cook the mixture, stirring occasionally, for 3 to 5 minutes, or until the kale is tender. Fluff the rice with a fork and in a bowl combine well the rice, the kale mixture, and salt and pepper to taste. (From

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