Recipes 8/1 & 8/2

By admin|July 31, 2012|Information

Italian Braised Greens & Potatoes

6 ounces red onion, chopped

3 tbls extra virgin olive oil

large cloves garlic, minced

1 lb braising greens (like Swiss chard, kale), washed, trimmed of tough stems

1/2 C vegetable or chicken stock or broth

1/2 lb small new potatoes, scrubbed & boiled

3 hard-cooked eggs

2 tbls red wine vinegar

Salt and freshly ground black pepper to taste

Saute onion in one tablespoon of hot oil over medium heat until onion begins to brown. Add garlic and cook another 30 seconds.

Combine greens and stock in a heavy-bottomed pot; cook slowly over medium-low heat until greens soften. Stir into the onion mixture.

Cut potatoes and eggs into quarters and stir into greens mixture. Stir in remaining oil and vinegar and season with salt and pepper. (From The New York Times)

Red Potatoes & Wilted Greens

3/4 lb small red potatoes

1 Tbls unsalted butter

1/2 Tbls olive oil

1 small garlic clove, minced

4 C packed beet greens, or Swiss chard tough stems discarded and remainder washed well and dried

In a medium saucepan bring potatoes with enough salted water to cover them by 1/2 inch to a boil and simmer 15 minutes, or until tender. Drain potatoes in a colander and when cool enough to handle cut each potato in half.

In a heavy skillet heat butter and oil over moderate heat until foam subsides and cook potatoes, cut sides down, until golden, about 5 minutes. Loosen potatoes from bottom of skillet with a metal spatula. Add garlic and cook, stirring, until garlic is pale golden. Add greens and cook, covered, 3 minutes, or until greens are wilted.

Season mixture with salt and pepper and stir until combined well.


Glazed Carrots & Turnips

3/4 lb turnips, cut into 1-inch pieces

3/4 lb carrots, cut into 1-inch pieces

2 tsps unsalted butter

1/2 tsp sugar

Kosher salt and freshly ground black


Put the vegetables in a skillet just large enough to hold them in a single layer. Add enough water so that it comes halfway up their sides along with the butter and sugar. Bring to a boil over high heat, then adjust the heat to maintain a simmer. Cover the vegetables with a round of parchment paper just large enough to fit the inside diameter of the pan, or with a lid set ajar. Simmer the vegetables until tender, about 8 to 10 minutes. Remove the cover and raise the heat to high. Toss the vegetables frequently in the pan, as the liquid evaporates to a shiny smooth glaze. Season with salt and pepper to taste and serve.

(From The Food Network Kitchen’s)

Carrot, Zucchini, Squash Ribbons

2 large carrots, peeled

3 large zucchini, peeled

3 large yellow squash, peeled

2 Tbls butter

2 cloves garlic, minced

2 Tbls minced fresh parsley leaves

1/2 tsp salt

1/4 tsp ground black pepper

1/2 lime, juiced

Cut carrots, zucchini, and squash into thin ribbons with a mandoline slicer.

In a large skillet, melt butter over medium-high heat. Add garlic and cook for 2 minutes. Add carrot ribbons. Toss in zucchini and squash ribbons, salt, pepper, parsley and lime juice. Cook for 6 to 10 minutes.

(From The Food Network: Paula Deen)

Cucumber & Yogurt Salad

3 cucumbers

2 cloves garlic, minced

salt to taste

2 Tbls dried mint

1 C plain yogurt

1 Tbls olive oil

Peel, quarter lengthwise, and seed cucumbers. Slice thinly. Mix together with garlic. Layer cucumber slices in a salad bowl, sprinkling each layer lightly with salt. Let stand for 30 minutes.

Pour off the liquid that has formed, pressing cucumber firmly. Crumble mint over cucumbers.

Beat yogurt until smooth; blend in a drizzle of olive oil if desired. Pour over cucumbers. Refrigerate until thoroughly chilled.


Vegetarian Southern-Style Collard Greens

1 Tbls olive oil

1 Tbls butter

1/2 large onion, chopped

1 teaspoon red pepper flakes

1 clove garlic, finely chopped

1 lb collard greens, chopped

3 cups vegetable stock

2 tomatoes, seeded and chopped

Salt and freshly ground black pepper

In a large pot over medium heat, heat oil and butter. Saute the onions until slightly softened, about 2 minutes, then add the red pepper flakes and garlic, cook another minute. Add collard greens and cook another minute. Add the vegetable stock, cover and bring to a simmer. Cook until greens are tender, about 40 minutes. Add tomatoes and season with salt and freshly ground black pepper.

(From The Food Network:Sunny Anderson)

Grilled Lemon-Pepper Zucchini

2 small yellow squash, sliced

2 small zucchini, sliced

1 small onion, diced

1 red bell pepper, minced

1 1/2 Tbls extra-virgin olive oil

1 Tbls lemon-pepper seasoning

Preheat an outdoor grill for high heat. When hot, lightly oil grate.

Combine the squash, zucchini, onion, and bell pepper in a bowl; drizzle with olive oil; sprinkle with lemon-pepper seasoning; stir to coat. Place the vegetable mixture in the center of a large sheet of aluminum foil. Top with another large sheet of aluminum foil.

Roll the edges of the foil sheets together to seal into a packet. Place the packet on the preheated grill. Cook until the vegetables are tender, about 30 minutes, turning the packet every 5 to 10 minutes. (From

Herb-Roasted Red Potatoes

8 small red potatoes, cut into wedges

1 medium onion, cut in 6 to 8 wedges

1 Tbls olive oil

2 tsp butter

1/2 tsp dried dill

1/2 to 1 tsp chopped basil, fresh

1 to 2 tsp chopped parsley, fresh

1/2 tsp salt

1/4 tsp coarsely ground black pepper

Preheat oven to 400°. Oil a shallow baking pan.

Combine potato wedges, onion wedges, and seasonings in a large bowl; toss to combine and coat potatoes. Transfer potatoes to the prepared pan. Roast for about 30 to 40 minutes, turning occasionally, until potatoes are tender and golden brown.


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