Savory: Warm Salmon Salad (Serves 4)
Ingredients:
2 lbs. fresh spinach (washed and stemmed)
8 green onions - (julienne to thin strands about 4 inches long)
4 radishes - cut in thin circles
2 cloves garlic
olive oil
4 pieces smoked salmon
Directions: In a large frying pan, saute the garlic in olive oil until soft, toss in the spinach and turn until just wilted and coated with oil. Add salt and pepper to taste.
Arrange on four plates - top with radishes, onions and salmon.
Mix together and drizzle with 1/3 cup white balsamic vinegar, 2/3 cup olive oil, 4 tbsp capers, sprinkle with grated parmesan cheese.
Serve with crusty fresh break and a white wine.
Southwestern Pepper Cups
Makes 10 servings
Ingredients:
5 bell peppers (any color), halved and seeded 10 1/2 oz tomatoes with chillies, canned, undrained and diced
1/3 cup onion, chopped 8 1/2 oz corn, frozen thawed
1 1/2 garlic clove, chopped 1/3 cup shredded cheddar cheese
3 cups brown rice, cooked
vegetable cooking spray
1. Place pepper in boiling water 2 to 3 minutes. Drain. Set aside.
2. Cook onion and garlic in oil in medium skillet over medium high heat for 3 minutes.
3. Combine rice, tomatoes with chilies, corn and onion mixture. Mix well.
4. Spoon mixture in pepper halves, place in baking pan coated with cooking spray.
5. Bake at 350 degrees Fahrenheit for 10 minutes or until hot. Sprinkle with cheese.
6. Bake again at 350 degrees Fahrenheit for 5 to 10 minutes or until hot and cheese melts.
Peppers can be frozen for a future meal.
Black Bean Salad
1 can black beans drained
4 ears of corn husked and cut off the cob
1 red bell pepper diced
1 bell pepper diced
1 yellow bell pepper diced
1/2 cup diced red onion
1 garlic glove minced
1 tsp fresh cilantro
1/4 cup olive oil
4 TBSP red wine vinegar
1 tsp fresh lime juice
Salt and pepper
Seed and dice the bell peppers. In a salad bowl combine bell peppers, onion, corn kernels, garlic, cilantro and black beans. Toss to mix. Combine the olive oil, vinegar and lime juice and add to the salad. Use salt and pepper to taste.
From Patty’s Kitchen: Patty’s Winter Soup
(note: I made this soup from ingredients in my CSA Winter Farm Share from
Kretschmann’s Organic Family Farm)
Ingredients:
4 stalks celery, five carrots, one large onion- cut into ½ inch pieces; 4 Tbsp olive oil
two sprigs fresh rosemary, two bay leaves, three cloves of garlic
1 cup white wine
1 small cabbage, shredded
3 potatoes, peeled, and cubed
2 turnips peeled and cubed
1 cup dry white beans
12 cups filtered water
2 cups chopped greens
salt, pepper
Directons:
Saute carrots, celery and onion in olive oil until translucent and slightly browned.
Add rosemary, garlic and bay leaves and deglaze pan with a cup of white wine.
Simmer until wine is nearly all evaporated, add two cups of water and bring to
simmer.Stir in shredded cabbage and add potatoes and turnips. Add remaining water and
bring to simmer. Add dry beans. Salt and pepper to taste.Simmer for about 2 hours until beans are tender. Stir occasionally.Ten minutes before serving, stir in chopped greens.
Makes about 10 cups.
Serve with fresh rye bread.
(Variation: Can add a pint of tomato sauce from summer. If so decrease water by 2
cups.)
Easy Roasted Peppers
Ingredients:
6 Red Bell Peppers, Olive Oil
Directions
Summer Skillet
P. DeMarco
{This was always a favorite Friday meal in the summer when we were blessed with an abundance of vegetables in my Nona’s garden.}
In a heavy cast iron skillet, sauté in olive oil until golden a medium sweet onion. Add one yellow squash and one small zucchini cut into 1” x 2” slices, sauté until
golden. Add two seeded, peeled ripe tomatoes, cut into small pieces, a handful of fresh basil and a finely chopped or pressed clove of garlic. Allow to simmer together until the tomatoes form a sauce and the vegetables are nearly done. Cut a red or green bell pepper into four one- inch thick circles. Clear a space in the
vegetables and set the pepper rings into the sauce, letting the sauce flow into the space. Break an egg into each pepper ring. Cover and simmer until the eggs are set but not hard. Sprinkle the entire surface with grated mozzarella cheese. Cover and allow the cheese to melt over all. Serve with crusty bread and red wine and a green salad for a hearty summer evening meal for two (hearty servings) or 4 small servings.
Variation: {Serve the vegetables and eggs over polenta instead of bread.}
Chicken Cacciatore
(Serves 4)
Cut a young chicken into parts, removing the breast from bones, separating the drumsticks and thighs and wings, (remove the tips). (Reserve the wing tips, breast bones and back for chicken stock) Toss the chicken pieces lightly in flour and sauté in olive oil until browned. Arrange in a covered casserole dish. Slice a medium onion, a small green pepper, and two large seeded, peeled tomatoes over the chicken. Sprinkle with sea salt and pepper to taste. Add fresh oregano and basil.Cover and bake at 350 degrees in the oven until chicken is tender and vegetables have formed a savory sauce. Serve over linguini with grated parmesan cheese.
Greens and Beans
(serves 4)
Finely slice one medium onion and chop two large cloves of garlic. Saute until golden in generous measure of olive oil in a heavy skillet.When the onions are nearly carmelized, add about 2 cups cooked, drained cannellini beans, chopped oregano, basil, parsley and a shake of fennel seeds. Wash and coarsely chop a pound of swiss chard, a few large leafs of kale, taken from the stem, and about a half pound of spinach. Pile the greens into the skillet and sprinkle with coarse sea salt and pepper. Cover and allow to steam for a few minutes. Turn the mixture to distribute the beans and onions among the greens. Steam until tender (bright green, not brown and cooked to mush). Sprinkle with grated parmesan cheese. Serve with crusty bread or polenta and fresh sliced tomatoes.
Beets with Lentils
(Serves 6)
Wash and clean one pound of brown lentils. Set to drain.In a four quart pot, sauté in olive oil a small, diced onion, two stalks of diced celery and two diced carrots. When browned and soft, sprinkle in a teaspoon of ground coriander and a teaspoon of ground cardamom. Add a half cup of white wine and when boiling, add the lentils and two cups of diced beets. Cover with six cups of water. Add a bay leaf, and simmer until lentils are cooked and liquid is almost all absorbed. (45 minutes to an hour) Add salt and pepper to taste. Serve as a stew with rye bread, or over brown rice.
This can be made in advance and heated later.Serve with cucumber salad. (Sliced cucumbers, plain yogurt and finely chopped mint, salt and pepper dressing)
Noodles and Cabbage ( Haluski )
INGREDIENTS:
1/2 (16 ounce) package medium or wide egg noodles
1/2 cup butter
2 large onions, chopped
1 small head cabbage, cored and cut into thin strips
salt and ground black pepper to taste
1 tablespoon water, or as needed
DIRECTIONS:
1. Preheat the oven to 300 degrees.
2. Fill a large pot with lightly salted water and bring to a boil. Stir in egg noodles and
return to a boil. Cook noodles uncovered, stirring occasionally, until tender but still
slightly firm, about 5 minutes. Drain.
3. Melt butter in a large skillet over medium low heat; cook and stir onions until
translucent, about 5 to 7 minutes.
4. Cook and stir remaining butter and cabbage into onions until cabbage is softened but
not browned, 5 to 8 more minutes. Season with salt and black pepper.
5. Place cooked noodles and cabbage mixture in a roasting pan and stir gently to
combine. Tast and sprinkle with more salt and black pepper if desired.
6. Bake in the preheated oven until golden brown on top, 30 to 40 minutes.
Oven Roasted Asparagus
Ingredients:
1 bunch thin asparagus spears
3 tablespoons olive oil
1/2 tablespoons grated Parmesan cheese
1 clove garlic minced
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1 tablespoon lemon juice
Directions:
Zucchini-Feta Pancakes
4 eggs, separated {yolks optional)
4 packed cups coarsely grated zucchini {about 4 7-inchers)
1 cup finely crumbled feta cheese
1 cup finely minced scallions
1 tsp dried mint {or 1TBSP fresh, finely minced) Pinch of salt {optional, to taste)
Black pepper {to taste)
1/3 cup flour
Oil for frying
Sour cream or yogurt for topping
1) Beat the eggs until stiff
2) In a medium sized bowl, combine zucchini, eggs, feta, scallions, seasonings, and flour. Mix well
3) Fold the egg into the zucchini mixture.
4) Heat a little oil in a heavy skillet. When it is very hot, add spoonfuls of batter, and fry on both sides until golden crisp.
5) Serve immediately, topped with sour cream or yogurt
Fiesta Quinoa
2 cups of Quinoa cooked
1 can black beans, rinsed and well drained
1 onion, chopped
1 zucchini sliced into rounds
3-5 cloves garlic, minced
3 TBSP olive oil
1 red bell pepper, chopped
1 jar of your favorite salsa
2 cups shredded sharp cheddar cheese
1) Heat oil in skillet, add garlic, onion, zucchini and red bell pepper. Cook until vegetables are half cooked.
2) Rinse Quinoa until water runs clear, drain and transfer to a medium pot. Add 2 cups water and pinch of salt and bring to a boil. Cover, reduce heat
to a medium low and simmer until water is absorbed, 15 to 20 minutes. Set aside off the heat for 5 minutes. (1cup dried Quinoa equals 3 cups cooked)
3) Add beans, cooked Quinoa and salsa to vegetable mixture. Mix together
with spoon.
4) Spoon half of the Quinoa into baking dish and sprinkle with one cup of cheese. Repeat process, cover dish and bake in 300* oven for 25 minutes.
Ingredients:
2 lbs. fresh spinach (washed and stemmed)
8 green onions - (julienne to thin strands about 4 inches long)
4 radishes - cut in thin circles
2 cloves garlic
olive oil
4 pieces smoked salmon
Directions: In a large frying pan, saute the garlic in olive oil until soft, toss in the spinach and turn until just wilted and coated with oil. Add salt and pepper to taste.
Arrange on four plates - top with radishes, onions and salmon.
Mix together and drizzle with 1/3 cup white balsamic vinegar, 2/3 cup olive oil, 4 tbsp capers, sprinkle with grated parmesan cheese.
Serve with crusty fresh break and a white wine.
Southwestern Pepper Cups
Makes 10 servings
Ingredients:
5 bell peppers (any color), halved and seeded 10 1/2 oz tomatoes with chillies, canned, undrained and diced
1/3 cup onion, chopped 8 1/2 oz corn, frozen thawed
1 1/2 garlic clove, chopped 1/3 cup shredded cheddar cheese
3 cups brown rice, cooked
vegetable cooking spray
1. Place pepper in boiling water 2 to 3 minutes. Drain. Set aside.
2. Cook onion and garlic in oil in medium skillet over medium high heat for 3 minutes.
3. Combine rice, tomatoes with chilies, corn and onion mixture. Mix well.
4. Spoon mixture in pepper halves, place in baking pan coated with cooking spray.
5. Bake at 350 degrees Fahrenheit for 10 minutes or until hot. Sprinkle with cheese.
6. Bake again at 350 degrees Fahrenheit for 5 to 10 minutes or until hot and cheese melts.
Peppers can be frozen for a future meal.
Black Bean Salad
1 can black beans drained
4 ears of corn husked and cut off the cob
1 red bell pepper diced
1 bell pepper diced
1 yellow bell pepper diced
1/2 cup diced red onion
1 garlic glove minced
1 tsp fresh cilantro
1/4 cup olive oil
4 TBSP red wine vinegar
1 tsp fresh lime juice
Salt and pepper
Seed and dice the bell peppers. In a salad bowl combine bell peppers, onion, corn kernels, garlic, cilantro and black beans. Toss to mix. Combine the olive oil, vinegar and lime juice and add to the salad. Use salt and pepper to taste.
From Patty’s Kitchen: Patty’s Winter Soup
(note: I made this soup from ingredients in my CSA Winter Farm Share from
Kretschmann’s Organic Family Farm)
Ingredients:
4 stalks celery, five carrots, one large onion- cut into ½ inch pieces; 4 Tbsp olive oil
two sprigs fresh rosemary, two bay leaves, three cloves of garlic
1 cup white wine
1 small cabbage, shredded
3 potatoes, peeled, and cubed
2 turnips peeled and cubed
1 cup dry white beans
12 cups filtered water
2 cups chopped greens
salt, pepper
Directons:
Saute carrots, celery and onion in olive oil until translucent and slightly browned.
Add rosemary, garlic and bay leaves and deglaze pan with a cup of white wine.
Simmer until wine is nearly all evaporated, add two cups of water and bring to
simmer.Stir in shredded cabbage and add potatoes and turnips. Add remaining water and
bring to simmer. Add dry beans. Salt and pepper to taste.Simmer for about 2 hours until beans are tender. Stir occasionally.Ten minutes before serving, stir in chopped greens.
Makes about 10 cups.
Serve with fresh rye bread.
(Variation: Can add a pint of tomato sauce from summer. If so decrease water by 2
cups.)
Easy Roasted Peppers
Ingredients:
6 Red Bell Peppers, Olive Oil
Directions
- Preheat the oven to 500 degrees F.
- Cut the peppers into quarters. Remove the seeds and the membranes. Coat each piece with olive oil. Roast the peppers until the skin blisters and turns black. Remove from oven and cover until cool. The skins will peel away easily when cooled.
Summer Skillet
P. DeMarco
{This was always a favorite Friday meal in the summer when we were blessed with an abundance of vegetables in my Nona’s garden.}
In a heavy cast iron skillet, sauté in olive oil until golden a medium sweet onion. Add one yellow squash and one small zucchini cut into 1” x 2” slices, sauté until
golden. Add two seeded, peeled ripe tomatoes, cut into small pieces, a handful of fresh basil and a finely chopped or pressed clove of garlic. Allow to simmer together until the tomatoes form a sauce and the vegetables are nearly done. Cut a red or green bell pepper into four one- inch thick circles. Clear a space in the
vegetables and set the pepper rings into the sauce, letting the sauce flow into the space. Break an egg into each pepper ring. Cover and simmer until the eggs are set but not hard. Sprinkle the entire surface with grated mozzarella cheese. Cover and allow the cheese to melt over all. Serve with crusty bread and red wine and a green salad for a hearty summer evening meal for two (hearty servings) or 4 small servings.
Variation: {Serve the vegetables and eggs over polenta instead of bread.}
Chicken Cacciatore
(Serves 4)
Cut a young chicken into parts, removing the breast from bones, separating the drumsticks and thighs and wings, (remove the tips). (Reserve the wing tips, breast bones and back for chicken stock) Toss the chicken pieces lightly in flour and sauté in olive oil until browned. Arrange in a covered casserole dish. Slice a medium onion, a small green pepper, and two large seeded, peeled tomatoes over the chicken. Sprinkle with sea salt and pepper to taste. Add fresh oregano and basil.Cover and bake at 350 degrees in the oven until chicken is tender and vegetables have formed a savory sauce. Serve over linguini with grated parmesan cheese.
Greens and Beans
(serves 4)
Finely slice one medium onion and chop two large cloves of garlic. Saute until golden in generous measure of olive oil in a heavy skillet.When the onions are nearly carmelized, add about 2 cups cooked, drained cannellini beans, chopped oregano, basil, parsley and a shake of fennel seeds. Wash and coarsely chop a pound of swiss chard, a few large leafs of kale, taken from the stem, and about a half pound of spinach. Pile the greens into the skillet and sprinkle with coarse sea salt and pepper. Cover and allow to steam for a few minutes. Turn the mixture to distribute the beans and onions among the greens. Steam until tender (bright green, not brown and cooked to mush). Sprinkle with grated parmesan cheese. Serve with crusty bread or polenta and fresh sliced tomatoes.
Beets with Lentils
(Serves 6)
Wash and clean one pound of brown lentils. Set to drain.In a four quart pot, sauté in olive oil a small, diced onion, two stalks of diced celery and two diced carrots. When browned and soft, sprinkle in a teaspoon of ground coriander and a teaspoon of ground cardamom. Add a half cup of white wine and when boiling, add the lentils and two cups of diced beets. Cover with six cups of water. Add a bay leaf, and simmer until lentils are cooked and liquid is almost all absorbed. (45 minutes to an hour) Add salt and pepper to taste. Serve as a stew with rye bread, or over brown rice.
This can be made in advance and heated later.Serve with cucumber salad. (Sliced cucumbers, plain yogurt and finely chopped mint, salt and pepper dressing)
Noodles and Cabbage ( Haluski )
INGREDIENTS:
1/2 (16 ounce) package medium or wide egg noodles
1/2 cup butter
2 large onions, chopped
1 small head cabbage, cored and cut into thin strips
salt and ground black pepper to taste
1 tablespoon water, or as needed
DIRECTIONS:
1. Preheat the oven to 300 degrees.
2. Fill a large pot with lightly salted water and bring to a boil. Stir in egg noodles and
return to a boil. Cook noodles uncovered, stirring occasionally, until tender but still
slightly firm, about 5 minutes. Drain.
3. Melt butter in a large skillet over medium low heat; cook and stir onions until
translucent, about 5 to 7 minutes.
4. Cook and stir remaining butter and cabbage into onions until cabbage is softened but
not browned, 5 to 8 more minutes. Season with salt and black pepper.
5. Place cooked noodles and cabbage mixture in a roasting pan and stir gently to
combine. Tast and sprinkle with more salt and black pepper if desired.
6. Bake in the preheated oven until golden brown on top, 30 to 40 minutes.
Oven Roasted Asparagus
Ingredients:
1 bunch thin asparagus spears
3 tablespoons olive oil
1/2 tablespoons grated Parmesan cheese
1 clove garlic minced
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1 tablespoon lemon juice
Directions:
- Preheat oven to 425 degrees F.
- Place the asparagus into a mixing bowl and drizzle with the olive oil. Then toss to coat the spears, then sprinkle with Parmesan cheese, garlic, then salt and pepper. Arrange the asparagus onto a baking sheet in a single layer.
- Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.
Zucchini-Feta Pancakes
4 eggs, separated {yolks optional)
4 packed cups coarsely grated zucchini {about 4 7-inchers)
1 cup finely crumbled feta cheese
1 cup finely minced scallions
1 tsp dried mint {or 1TBSP fresh, finely minced) Pinch of salt {optional, to taste)
Black pepper {to taste)
1/3 cup flour
Oil for frying
Sour cream or yogurt for topping
1) Beat the eggs until stiff
2) In a medium sized bowl, combine zucchini, eggs, feta, scallions, seasonings, and flour. Mix well
3) Fold the egg into the zucchini mixture.
4) Heat a little oil in a heavy skillet. When it is very hot, add spoonfuls of batter, and fry on both sides until golden crisp.
5) Serve immediately, topped with sour cream or yogurt
Fiesta Quinoa
2 cups of Quinoa cooked
1 can black beans, rinsed and well drained
1 onion, chopped
1 zucchini sliced into rounds
3-5 cloves garlic, minced
3 TBSP olive oil
1 red bell pepper, chopped
1 jar of your favorite salsa
2 cups shredded sharp cheddar cheese
1) Heat oil in skillet, add garlic, onion, zucchini and red bell pepper. Cook until vegetables are half cooked.
2) Rinse Quinoa until water runs clear, drain and transfer to a medium pot. Add 2 cups water and pinch of salt and bring to a boil. Cover, reduce heat
to a medium low and simmer until water is absorbed, 15 to 20 minutes. Set aside off the heat for 5 minutes. (1cup dried Quinoa equals 3 cups cooked)
3) Add beans, cooked Quinoa and salsa to vegetable mixture. Mix together
with spoon.
4) Spoon half of the Quinoa into baking dish and sprinkle with one cup of cheese. Repeat process, cover dish and bake in 300* oven for 25 minutes.
