Recipes 8/10 & 8/11
Garlic Red Potatoes
2 lbs red potatoes, quartered
1/4 C butter, melted
2 tsp minced garlic
1 tsp salt
1 lemon, juiced
1 Tbls grated Parmesan cheese
Preheat oven to 350 degrees F. Place potatoes in an 8×8 inch baking dish. In a small bowl combine melted butter, garlic, salt and lemon juice; pour over potatoes and stir to coat. Sprinkle Parmesan cheese over potatoes. Bake, covered, in preheated oven for 30 minutes. Uncover and bake an additional 10 minutes, or until golden brown.
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.
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.
Swiss Chard w/ Garbanzo Beans & Fresh Tomatoes
2 Tbls olive oil
1 shallot, chopped
2 green onions, chopped
1/2 C garbanzo beans, drained
Salt and pepper to taste
1 bunch red Swiss chard, rinsed and chopped
1 tomato, sliced
1/2 lemon, juiced
Heat olive oil in a large skillet. Stir in shallot and green onions; cook and stir for 3 to 5 minutes, or until soft and fragrant. Stir in garbanzo beans, and season with salt and pepper; heat through. Place chard in pan, and cook until wilted. Add tomato slices, squeeze lemon juice over greens, and heat through. Plate, and season with salt and pepper to taste.
Beets on the Grill
6 beets, scrubbed
2 Tbls butter
Salt and pepper to taste
Preheat an outdoor grill for high heat. Coat one side of a large piece of aluminum foil with cooking spray. Place beets and butter on foil; season with salt and pepper. Wrap foil over beets. Place packet on the grill grate. Cook 30 minutes, or until beets are very tender. Allow beets to cool about 5 minutes before serving.
Cabbage & Straw
2 Idaho potatoes, peeled and cut into 1/2 inch dice
1 lb fettucini or papardelle pasta
1 small head cabbage, quartered, cored and thinly shredded
1 stick butter, cut into pieces
3 to 4 cloves garlic, cracked from skin and halved
16 sage leaves, 6 left whole, 10 thinly sliced
1 tsp coarse black pepper
1 1/2 to 2 C grated Romano
Bring a large pot of water to a boil and salt it. Add potatoes and cook 7 minutes. Add the pasta and cook 2 minutes, then stir in cabbage and cook 5 minutes longer.
While the potatoes and pasta cook, melt butter in a large, deep skillet over medium heat and add garlic and 6 whole sage leaves. Cook 3 to 4 minutes; remove the garlic and whole leaves (reserve the leaves for garnish), then add sliced leaves and the black pepper. Just before draining the pasta and cabbage, add 2 ladles of starchy cooking water to the skillet.
Drain the potatoes, pasta and cabbage and add to butter and sage. Toss to combine with sage butter, adding in lots of cheese as you work. Toss 1 to 2 minutes to form a cheesy butter coating on the pasta and cabbage then adjust salt and serve. Use reserved whole leaves to garnish the pasta.
(From The Food Network: Rachael Ray)
Cheese Stuffed Summer Squash
6 summer squash
Boiling salted water
1 small onion, minced
2 Tbls butter
1/2 tsp salt
1/4 tsp pepper
1 C fine dry bread crumbs
1/2 C Cheddar cheese, shredded
Cut off stem ends of the squash (zucchini, yellow crookneck, or patty pan) and cook in about 1 inch of boiling, salted water until barely tender. About 8 to 10 minutes. Cool and for the patty pans cut a circle in the top or cut the other squash in halves lengthwise. Scoop out the pulp, leaving shells about 1/4 inch thick. Cook onion in butter until softened but not browned. Add squash pulp, salt, pepper, and bread crumbs. Mix well and spoon into squash shells. Arrange in a shallow baking dish and top with the shredded cheese. Bake at 400 degrees for 15 minutes or until browned.
2 C finely chopped seeded watermelon (do not puree)
1 C crushed pineapple, drained well
1 C sweet onion, minced
1/4 C chopped fresh cilantro
1/4 C orange juice
1/4 tsp hot sauce, such as Tabasco, or to taste
Stir the watermelon, pineapple, and onion together with the cilantro, orange juice, and hot sauce in a bowl. Cover, and refrigerate at least 30 minutes before serving.