- No products in the cart.
Recipes 8/31 & 9/1
3 1/4 C all-purpose flour
1 1/2 tsp salt
1 tsp ground nutmeg
2 tsp baking soda
1 tsp ground cinnamon
3 C sugar
1 C vegetable oil
4 eggs, beaten
1/3 C water
2 C grated zucchini
1 tsp lemon juice
1 C chopped walnuts or pecans
Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.
(From B.O.G. member Kathy Leuloff)
Summer Lemon-Vegetable Risotto
8 oz asparagus, trimmed & cut into 1-inch pieces
8 oz sugar snap peas, trimmed and cut in half
5 tsp extra-virgin olive oil, divided
1 8 oz zucchini, halved lengthwise and cut into 1/2 inch thick slices
1 8 oz yellow squash, halved lengthwise
and cut into 1/2 inch thick slices
4 3/4 C organic vegetable broth
1/2 C finely chopped shallots
1 C uncooked Arborio rice
1/4 C dry white wine
1/2 C grated fresh pecorino Romano cheese
1/4 C fresh chives
1 tsp grated lemon rind
2 Tbls fresh lemon juice
1 Tbls unsalted butter
1/4 tsp salt
Bring a large saucepan of water to a boil. Add asparagus and peas; cook for 3 minutes or until crisp-tender. Drain and rinse under cold water.
Heat a large nonstick skillet over medium-high heat. Add 2 tsp olive oil to pan;swirl to coat. Add zucchini and squash to pan; cook for 7 minutes or until lightly browned, stirring occasionally. Set aside.
Bring vegetable broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
Heat remaining 1 tablespoon olive oil in a Dutch oven over medium heat. Add shallots , cook for 3 minutes or until tender. Stir in rice, and cook for 1 minute, stirring constantly. Stir in wine; cook until liquid is absorbed (about 30 seconds)., stirring constantly. Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Reserve 1/4 C broth. Add remaining broth, 1/3 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next ( about 22 minutes total). Stir in vegetables; cook 1 minute or until thoroughly heated. Remove from heat; stir in reserved 1/4 cup broth and remaining ingredients.
(From B.O.G. member Marne Keller-Krikava)
Tuscan Kale Caesar Slaw
1/4 C fresh lemon juice
8 anchovy fillets packed in oil, drained
1 garlic clove
1 tsp Dijon mustard
3/4 C extra-virgin olive oil
1/2 C finely grated Parmesan, divided
Kosher salt and freshly ground black pepper
1 hard-boiled egg, peeled
8 C kale, center stalks removed, thinly sliced crosswise
Combine the first 4 ingredients in a blender; purée until smooth. With machine running, slowly add oil, drop by drop, to make a creamy dressing. Transfer dressing to a bowl and stir in 1/4 cup Parmesan. Season to taste with salt and pepper. Cover and chill.
Separate egg white from yolk. Place egg white in a coarse-mesh strainer set over a bowl. Press egg white through strainer with the back of a spoon; scrape egg white from bottom of strainer. Repeat with egg yolk, using a clean strainer and bowl.
Toss kale and dressing in a large bowl to coat. Season to taste with salt and pepper. Top with remaining 1/4 cup Parmesan and sieved eggs.
Pasta w/ Kalamata Olives & Roasted Cherry Tomato Sauce
2 1/2 lbs cherry tomatoes, halved
1/3 C olive oil
5 garlic cloves, minced
1 Tbls balsamic vinegar
1/4 tsp dried crushed red pepper
3 Tbls chopped fresh oregano
1 lb farfalle (bow-tie) pasta
1/2 C halved pitted Kalamata olives or other brine-cured black olives
1/4 C drained capers
6 oz feta cheese, crumbled (about 1 1/4 C)
1/4 C pine nuts, toasted
Position rack in center of oven and preheat to 375°F. Combine tomatoes, oil, garlic, vinegar, and crushed red pepper in 13x9x2-inch glass baking dish. Season to taste with salt and pepper. Roast until tomatoes are tender and juicy, stirring occasionally, about 45 minutes. Stir in oregano. (Can be made 2 hours ahead. Let stand at room temperature.)
Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return to pot. Add tomato mixture, olives, and capers. Stir over medium heat until heated through, about 2 minutes. Add feta and stir until melted and creamy, about 2 minutes. Divide pasta among 6 plates; sprinkle with pine nuts and serve.
Smashed Red Potatoes
2 lbs small red potatoes
4 cloves garlic, peeled, sliced
1 tsp salt
3 Tbls butter
1/4 to 1/2 C milk or half-and-half
Salt and pepper, to taste
Scrub potatoes and cut into small chunks. Put potatoes and the sliced garlic in a medium saucepan; cover with water and add salt. Bring to a boil; cover, reduce heat to medium-low and continue cooking until potatoes are tender, about 20 minutes.
Remove from heat and drain well. Pour into a bowl and mash with the butter and milk or half-and-half. Add salt and pepper to taste.
Kale w/ Sauteed Apple & Onion
1 Granny Smith apple
2 Tbls olive oil
1 medium onion, cut into 1/4-inch wedges
1/4 tsp curry powder
1 lb kale, tough stems and ribs removed and leaves coarsely chopped
1/2 C water
Peel, quarter, and core apple, then cut into 1/4-inch-thick wedges.
Heat oil in a 5-quart pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden. Add apple and curry powder and sauté, stirring, until apple is almost tender, about 2 minutes.
Add kale and water and cook, covered, stirring occasionally, until kale is tender and most of liquid is evaporated, about minutes.
Season with salt.