Post Category → Side Dishes

Tomato and Mozzarella Tart

For the pastry:
¾ plus 2 tablespoons all purpose white flour
¼ teaspoon kosher salt
½ teaspoon white sugar
6 tablespoons unsalted butter, chilled and sliced
1 tablespoon plus 1 teaspoon ice water
For the filling:
1 tablespoon Dijon mustard
¼ pound mozzarella cheese, thinly sliced or grated
½ cup ricotta cheese
3 – 4 large ripe tomatoes, thinly sliced
1 garlic clove, minced
1 teaspoon dried Greek oregano
1/8 teaspoon black pepper
2 tablespoons chopped fresh basil leaves

To make the dough, place the flour, salt and sugar in a food processor fitted with a steel blade, and pulse to blend. Add the butter, one slice at a time, and mix until crumbly and there are no clumps of butter left. Add the water and mix until a ball forms, about 30 seconds. Cover and refrigerate until firm, at least one hour.

Preheat the oven to 325 degrees.

Sprinkle flour on the countertop, place the dough on it and with a rolling pin, roll it out into a 10 inch circle. If you are using a pie pan, crimp the edges about ½ way up the sides: this is a shallow tart. Line the pan with the dough and cover with aluminum foil or wax paper and fill with pie weights or beans. Bake for 10 minutes. Remove the foil and weights and bake for 1- 12 additional minutes.

Increase the temperature to 400 degrees.

Line the dough with the mustard and then with the ricotta. Sprinkle with the mozzarella and place the tomato slices in circular pattern. Drizzle the tomatoes with the garlic, oregano and pepper. Place in the oven and bake for 45 minutes. Sprinkle with the basil as soon as it comes out of the oven.

Lemon Sweet Potatoes

Honestly, I dreamed of these: sweet, tart, and oh-so-lemony, these are soooo good I could eat the whole thing myself.

Serves 8 to 10.

8 sweet potatoes, peeled, if desired, and cut in thick rounds
½ cup unsalted butter
1 cup sugar
1 cup water
1 teaspoon kosher salt
Grated zest and juice of 2 lemons

1. Preheat the oven to 400 degrees.

2. Place the sweet potatoes in a 9 x 13-inch baking pan. Place the butter, sugar, water, salt, and lemon zest and juice in a small saucepan and bring to a boil over high heat. Pour the sugar syrup over the sweet potatoes, cover with aluminum foil, and bake for 30 minutes.

3. Remove the foil and pour all the liquid into a bowl. Pour the liquid back over the sweet potatoes, return the pan to oven, and cook uncovered until the sweet potatoes are caramelized and bubbly, about 30 additional minutes.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)

Mashed Sweet Potatoes with Crunchy Pecan Topping

Sweet potatoes are one of my most beloved vegetables, and it practically makes me delirious that they are so good for you too. Rich in fiber and beta-carotene, sweet potatoes are high in both calcium and potassium.

The sweet potatoes can be prepared up to two days ahead, but don’t add the topping and bake them until prior to serving.

Serves 8 to 12.

8 sweet potatoes, cut in large dice
1⅓ cups pecans, finely chopped
1 cup light brown sugar, spread out on a plate and left overnight to dry
½ cup unsalted butter, at room temperature
¼ cup maple syrup
2 teaspoons kosher salt
½ to 1 teaspoon black pepper

1. Place the sweet potatoes in a large pot, cover with water, and bring to a boil over high heat. Reduce the heat to medium-low and cook until the potatoes are tender and all but 1 inch of the water has evaporated, about 20 minutes.

2. While the sweet potatoes are cooking, place the pecans and brown sugar in a small bowl and mix until well combined. Set aside.

3. Preheat the oven to 350 degrees.Transfer the sweet potatoes and remaining water to a food processor fitted with a steel blade, and process until smooth. Add the butter, maple syrup, salt, and pepper, and mix until combined. Transfer to a 9 x 12-inch baking pan, and top with the pecan and brown sugar mixture. Place in the oven and bake until golden brown, about 30 minutes.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)

Nancy’s Raw Cranberry Relish

Here’s a fresh alternative to traditional cranberry sauce. Make this one with a big bag of cranberries and use the other half to make either the recipe on the bag or Sydny’s Cranberry Chutney.

Yield: about 3½ to 4 cups.

4½ cups cranberries
2 oranges, peeled and diced
2 red apples, diced
½ cup sugar

1. Place everything in the bowl of a food processor fitted with a steel blade, and pulse until finely chopped.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)

Sydny’s Cranberry Chutney

This chutney is great for Thanksgiving but it’s also good on a Turkey Burger, as an accompaniment to Roasted Chicken, as a spread for turkey or chicken sandwiches, or even mixed into cream cheese for a dip.

Yield: about 2 cups.

1 12-ounce bag cranberries (3 cups)
¼ cup orange juice
1 to 2 jalapeño or chipotle chiles, minced
½ cup light brown sugar
½ teaspoon kosher salt
Grated zest of 1 lime
Grated zest of 1 orange
¾ cup lightly toasted pecans or walnuts, coarsely chopped

1. Place the cranberries, orange juice, chiles, and brown sugar in a small saucepan and cook over medium-high heat until the cranberries are soft and have absorbed all the liquid, about 10 minutes. Set aside and cool.

2. Stir in the salt, lime and orange zests, and nuts. Serve immediately, or cover and refrigerate for up to 2 weeks.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)

Pan-Steamed Spinach

When dishes are served on a bed of spinach, they are called Florentine because when Catherine de Medici left her home in Florence in the 1500s to marry the king of France, she brought along her own cooks to prepare spinach, her favorite vegetable. Lacking a wealth of recipe ideas and needing some versatility, they often served the spinach underneath whatever they were making. Nevertheless, this is a great way to serve spinach.

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Orzo and Broccoli Rabe

If you haven’t tried broccoli rabe (also known as Italian broccoli or broccoli di rape), this is a good introduction. The bitterness (which I love) overwhelms some people, but is somewhat lessened by the taste of the creamy orzo I can’t convince my husband to eat even this mild rendition, so I often eat it as an entrée when he goes out of town. It is especially good with shaved Parmesan cheese.

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Roasted Garlic Bread

I am not a fan of buttering bread, but for this I make an eager exception. In fact I guarantee that people will eat so much, you might want to serve two long baguettes. You must use a really high quality unsalted butter (never salted) and either leave it out to warm to room temperature or whip it in a frenzy in a mixer (but be careful not to overwhip it to heavy cream).
After eating this butter on bread, I was sure that it would be equally delicious on spaghetti, but I was absolutely wrong. The subtle flavor got quite lost.

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Strawberry Rhubarb Compote

Strawberries and rhubarb are the most sublime combination. Here they are served unadulterated. If you must, add vanilla or ginger ice cream.
In Latin, rhubarb means “the root of the barbarians,” meaning anything foreign or unknown. What it doesn’t say is that the leaves are toxic, so be sure to use only the stalk. Most cookbooks recommend that you pull off the strings as you do for celery, but I find that using a vegetable peeler works even better.

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Oven-Baked Corn

If you’ve only had steamed or boiled corn on the cob, you’re in for a real treat. Roasting, which is my favorite method, yields a corn that is drier yet both sweeter and crunchier than steaming. I had never really eaten it until my husband, Mark, surprised me by making dinner. I rarely eat it any other way now.

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Coriander – Chili Almonds

These nuts have great strong flavors that benefit from sitting out to dry for at least 4 hours and up to overnight. But don’t wait too long: these spices will fall off after a day or two.

Also good on pinenuts, pistachios, almond , macadamias and filberts.

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Coriander - Chili Almonds
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Serves: 2 cups
 
Ingredients
  • 2 cup just toasted whole almonds
  • 2 teaspoons vegetable oil
  • 2 teaspoon coriander
  • 2 teaspoon ground cumin
  • 2 – 3 teaspoon chili powder
  • 1 ½- 2 teaspoons kosher salt
  • ¼- ½ teaspoon cayenne pepper (optional)
Instructions
  1. Preheat the oven to 300 degrees. Line a baking sheet with parchment paper.
  2. Place all the ingredients in a bowl, toss to combine.
  3. Transfer to the prepared sheet and arrange in a single layer.
  4. Place in the oven and cook for 5 minutes.
  5. Set aside to dry out for at least 4 hours.

 

Cucumber Salad

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Cucumber Salad
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Ingredients
  • 1 European, greenhouse variety cucumber sliced paper thin (if you can't find, use 2 salad cucumbers, peeled and seeded)
  • ½ red onion, sliced paper thin
  • ¼ cup white wine vinegar
  • 1 teaspoon white sugar
  • 1 teaspoon kosher salt
  • 2 tablespoons chopped fresh dill (do not substitute dried)
  • Pepper to taste
Instructions
  1. Combine all the ingredients in a bowl and chill for 1 - 2 hours.

 

Arugula Salad with Mangoes, Bleu Cheese, and Sunflower Seeds

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Arugula Salad with Mangoes, Bleu Cheese, and Sunflower Seeds
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Ingredients
  • 3 - 4 bunches arugula, torn
  • 1 ripe mango, cut in small dice
  • ¼ cup crumbled bleu cheese
  • ¼ cup dry roasted sunflower seeds (salted or unsalted is fine)
  • 1 tablespoon fresh lime juice
  • 1 tablespoon rice vinegar
  • 2 tablespoons olive oil
  • Salt and Pepper to taste
Instructions
  1. Place arugula in a large salad bowl.
  2. Sprinkle with mango, bleu cheese and sunflower seeds.
  3. Sprinkle with lime juice, vinegar and olive oil and toss gently. Add salt and pepper to taste.

 

Penne with Asparagus

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Penne with Asparagus
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Ingredients
  • 1 pound penne
  • 1 tablespoon olive oil
  • 2 garlic cloves, finely chopped or pressed
  • 3 tablespoons fresh lemon juice
  • 1 pound asparagus, woody stems discarded, remainder cut into quarters
  • ¾ cup chicken stock
  • ⅓ cup toasted pine nuts
  • 1 small bunch chives, cut into 1 " pieces
  • ¼ cup shaved Parmesan cheese, or more to taste
Instructions
  1. Bring a large pot of water to a boil.
  2. Heat a large saucepan over a low flame and add oil. When the oil is hot, add the garlic and cook until golden, about 3 minutes.
  3. Add lemon juice, asparagus and chicken stock and bring to a boil. Reduce heat to low and cook until asparagus is al dente, about 3 minutes.
  4. Add pasta to boiling water and cook until al dente. Drain pasta and add to asparagus mixture. Just prior to serving, add pine nuts, chives and Parmesan cheese.

 

Curried Rice

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Curried Rice
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Ingredients
  • 2 teaspoons olive oil
  • ½ Spanish onion, chopped
  • 1 garlic clove, finely chopped or pressed
  • 1 tablespoon curry powder, or more to taste
  • 1 cup long grain white rice
  • 1½ cups chicken or vegetable broth
  • ¼ cup currants
  • ½ Granny Smith apple, cut in small dice
  • ¼ cup pecans, almonds or pistachio nuts, chopped
Instructions
  1. Heat a small saucepan over a medium flame and add the oil. When the oil is hot, add the onion, garlic and curry and cook until the onion is soft, about 10 minutes.
  2. Add the rice and broth and bring to a boil. Cover, reduce heat to low and cook about 20 minutes, or until the broth has been absorbed.
  3. Stir in currants, apple and nuts. Serve immediately.

 

Garlic Mashed Potatoes

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Garlic Mashed Potatoes
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Prep time: 
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Serves: 4
 
Ingredients
  • 2 pounds small red potatoes, peeled, if desired and quartered
  • 2 garlic cloves
  • ¼ cup chicken stock
  • ½ cup light cream
  • salt and pepper to taste
  • **Optional ingredients**
  • ½ teaspoon nutmeg
  • 2 tablespoons freshly grated Parmesan cheese
Instructions
  1. Place potatoes and garlic in a medium sized pot and cover with cold water.
  2. Bring to a boil over high heat.
  3. Reduce heat to medium and cook until the potatoes are tender, about 10 - 12 minutes.
  4. Drain and place in a medium size mixing bowl.
  5. Mash garlic and potatoes with a fork or potato masher, gradually incorporating remaining ingredients.
  6. Add salt and pepper to taste. Serve immediately.

 

Grilled Squash with Balsamic Vinegar

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Grilled Squash with Balsamic Vinegar
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Ingredients
  • 2 yellow squash, quartered lengthwise
  • 2 zucchini, quartered lengthwise
  • 1 tablespoon olive oil
  • ¼ cup balsamic vinegar
  • Salt and Pepper
Instructions
  1. Preheat broiler or prepare grill.
  2. Place the vinegar in a small saucepan and bring to a boil. Let boil until it has reduced by half, about 5 minutes.
  3. Brush squash with olive oil and place under broiler or on grill. Cook until browned, about 3 minutes.
  4. Drizzle vinegar on squash and add salt and pepper to taste.

 

Cornbread

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Cornbread
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Serves: 9 Squares
 
Ingredients
  • 1 cup yellow cornmeal
  • 1½ cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 - 3 tablespoons white sugar or honey
  • 1 egg, lightly beaten
  • 1½ cups yogurt, buttermilk or sour cream
  • 1 cup creamed corn (1 small can)
  • ¼ cup vegetable oil
  • 1 bunch scallions, root and 1 inch of green part trimmed and discarded, remainder, finely chopped (optional)
  • 1 jalapeno pepper, finely minced (optional)
  • 1 teaspoon black pepper (optional)
Instructions
  1. Preheat oven to 350 degrees. Lightly grease an 8 inch square baking pan.
  2. Combine cornmeal, flour, baking powder, salt and sugar in a large mixing bowl.
  3. In a separate bowl, combine the egg, yogurt, creamed corn and vegetable oil.
  4. Add egg mixture to flour mixture and stir until just blended.
  5. If you want a spicy cornbread, stir in scallions, jalapeno and/or black pepper.
  6. Spoon the batter into prepared pan and bake for 45- 55 minutes or until just beginning to get golden. Do not let it brown.

 

Green Beans and Mushrooms with Herb Vinaigrette

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Green Beans and Mushrooms with Herb Vinaigrette
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Ingredients
  • 1 pound green beans, trimmed and snapped in half
  • ½ pound white button mushrooms, wiped clean with a towel, trimmed and sliced
  • 3 tablespoons Dijon mustard
  • 3 tablespoons red wine vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon fresh dill, tarragon, parsley or basil, chopped (optional)
  • Salt and Pepper to taste
Instructions
  1. Place beans and mushrooms in a large mixing bowl.
  2. Combine mustard, vinegar, olive oil and herbs in a small bowl and add to beans. Add salt and pepper to taste. Serve immediately.

 

Avocado and Hearts of Palm

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Avocado and Hearts of Palm
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Prep time: 
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Ingredients
  • 1 16 ounce can Hearts of Palm, drained and rinsed
  • 2 large ripe avocados
  • 1 teaspoon olive oil
  • 2 teaspoons red wine vinegar
  • 10 potato peelings of Pecorino Romano
  • pepper to taste
Instructions
  1. The avocadoes and hearts of palm should be cut in similar sizes. You can either slice each lengthwise or dice the avocado and slice the Hearts of Palm vertically.
  2. However you cut them, divide them into four parts and place on individual plates. Add oil and vinegar and top with shavings of Pecorino. Add pepper to taste.

Note: Many people think of avocados as esoteric and although used as a vegetable, avocados are actually fruits. Hass avocados are pebbly skinned and available in the summer and California Fuerte’s are darker and smooth skinned and available almost all year long.   Most people have a preference for one over the other, but let your own taste be your guide.

Either way, they should be stored in a warm, place until they’re ripe, at which point, it’s fine to refrigerate them. To speed the ripening process, place avocados in a brown paper bag, which will force the maturation process.

Snow Peas and Carrots

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Snow Peas and Carrots
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Prep time: 
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Serves: 4
 
Ingredients
  • 2 teaspoons Oriental sesame oil
  • ½ pound carrots, thinly sliced on a diagonal
  • ½ pound snow peas, trimmed
  • 1 tablespoon toasted sesame seeds
  • 4 scallions, root end and 1 inch of green part trimmed and discarded, remainder thinly sliced
  • salt and pepper to taste
Instructions
  1. Heat a large non - stick skillet or wok over a medium flame and add the oil.
  2. When the oil is hot, add the carrots and cook for 2 minutes.
  3. Add the snow peas and cook for one minute.
  4. Add sesame seeds and scallions, toss to combine and serve immediately.

 

Refried Beans

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Refried Beans
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Ingredients
  • 1 recipe simple beans and rice (without the rice)
  • 1 tablespoon olive oil
Instructions
  1. Heat a large skillet over medium low heat and add the oil.
  2. When the oil is hot, add the beans, one half cup at a time, each time mashing with the back of a wooden spoon.
  3. Continue adding the beans and mashing until the beans have formed a thick paste.
  4. Add salt to taste.

Options:

if you prefer a thinner dish, add 1 -2 cups water, chicken or vegetable stock after you mash the beans.

Microwave Beans

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Microwave Beans
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Ingredients
  • 1 pound beans, rinsed and picked over
  • 4 cups water
  • **optionals**
  • 1 ham hock
  • 1 cup coarsely chopped celery
  • 1 small onion, sliced
  • 2 teaspoons salt
  • ¼ teaspoon pepper
Instructions
  1. Place beans and water in 3 quart casserole. Cover and cook over high heat for 30 minutes or until boiling. Reduce heat to medium and cook until tender or for about 1½ hours, stirring every 30 minutes.

 

Polenta

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Polenta
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Ingredients
  • 4½ cups water or chicken stock
  • 1 cup coarse cornmeal
  • 1 teaspoon salt
  • ¼ cup finely grated Parmesan cheese (optional)
  • ¼ cup fresh chopped herbs, such as parsley, basil and rosemary (optional)
Instructions
  1. Place water in a medium size saucepan over a high flame and bring to a boil. Gradually add cornmeal and salt. Reduce heat to medium low and cook for about 40 minutes or until the cornmeal becomes quite thick. If desired, add cheese and herbs. Serve as is or place in a lightly buttered 9 inch pie pan and refrigerate until ready to use.

How to eat polenta:
1. Eat it as soon as it’s cooked, like mashed potatoes.
2. Put a dollop or two on soup or chili.
3. Let it cool and then make it into croutons and put in on your favorite salad or soup.
4. Let it cool, cut in into sections and saute in a small amount of olive oil, like a big crouton.
5. Let it cool and then grill or broil it for about 2 minutes per side.
6. Place it in a loaf pan, let it cool and then slice it like sandwich bread.
7. Serve it topped with any kind of chili, ratatouille, caponata, sauteed wild mushrooms, roasted vegetables, no- nonsense tomato sauce, roasted bell pepper sauce  or spinach with garlic and pine nuts.

Mashed Potatoes

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Mashed Potatoes
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Prep time: 
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Serves: 4
 
Ingredients
  • 2 pounds small red potatoes, peeled, if desired and quartered
  • 1 - 2 tablespoons unsalted butter or olive oil
  • 2 tablespoons fresh basil or 2 teaspoons dried basil
  • ½ teaspoon nutmeg
  • 2 tablespoons freshly grated Parmesan cheese (optional)
  • salt and pepper to taste
Instructions
  1. Cover potatoes with cold water and bring to a boil over high heat.
  2. Reduce heat to medium and cook until tender, about 10 - 12 minutes.
  3. Drain potatoes and place in a medium size mixing bowl.
  4. Mash with a fork or potato masher, gradually incorporating remaining ingredients.
  5. Add salt and pepper to taste. Serve immediately.

 

Garlic Rosemary Roasted Potatoes

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Garlic Rosemary Roasted Potatoes
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Prep time: 
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Ingredients
  • 1½ - 2 pounds new potatoes, halved or quartered, depending on taste
  • 1 - 2 tablespoons olive oil
  • 4 garlic cloves, finely chopped
  • 1 teaspoon kosher salt
  • 2 teaspoons chopped fresh rosemary or ¾ teaspoon dried rosemary
Instructions
  1. Preheat oven to 450 degrees.
  2. Place potatoes in a large bowl. Add olive oil, garlic and salt and mix until combined. Place on baking sheet or large baking pan and cook for about 35 - 45 minutes or until browned. Sprinkle with rosemary.

Variations:
Substitute 1 1/2 -2 pounds sweet potatoes or yams, for the new potatoes.

Simple Steamed Brown Rice

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Simple Steamed Brown Rice
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Serves: 3-4 cups
 
Ingredients
  • 1 cup long grain brown rice
  • 2½ cups water or chicken stock
Instructions
  1. Place rice and water in a medium size pot and bring to a boil.
  2. Reduce heat to very low, cover and let cook about 45 minutes.

For short grain brown rice, use 2 cups of water; yield = 2 – 2 1/2 cups.

Simple Steamed White Rice

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Simple Steamed White Rice
Author: 
Cook time: 
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Serves: 3-4 cups
 
Ingredients
  • 1 cup long grain white rice
  • 2 cups water or chicken stock
Instructions
  1. Place rice and water in a medium size pot and bring to a boil.
  2. Reduce heat to very low, cover and let cook for about 15 minutes.

 

Most Simple: Baked Potato

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Most Simple: Baked Potato
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Serves: 4
 
Ingredients
  • 4 Idaho potatoes, scrubbed clean and dried
Instructions
  1. In the oven: Preheat oven to 400 degrees. Prick the potatoes all over with the tines of a fork. Place the potatoes on a rack in the oven and bake for about 1 hour or until it feels soft when pricked with a fork.
  2. In the microwave: Pierce the potatoes with a fork and place on floor of oven, 1 inch apart in a circular arrangement. Cook on high for 12- 16 minutes (4- 6 minutes per potato). If potatoes feel firm when done, let stand to soften.

Serve immediately with one or more of the following:

Butter
Cream cheese, sour cream, goat cheese, yogurt, bleu cheese or cheddar cheese, creme fraiche
Pesto
Salsa
Smoked salmon. sour cream and dill
Caviar and sour cream
Steamed broccoli
Herbs, like chives, basil, cilantro, mint
Sour cream and chili
Bacon and cheese

Cherry Tomatoes with Garlic, Olive Oil and Rosemary

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Cherry Tomatoes with Garlic, Olive Oil and Rosemary
Author: 
Prep time: 
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Serves: 4
 
Ingredients
  • 2 teaspoons olive oil
  • 1 - 2 garlic cloves, pressed or finely chopped
  • 2 pints cherry tomatoes, halved
  • 1 teaspoon chopped fresh rosemary or ½ teaspoon dried rosemary
  • Salt and pepper to taste
Instructions
  1. Heat a large non stick skillet over low heat and add the olive oil. When the oil is hot, add the garlic and cook for about 3 minutes or until just begin to turn golden. Raise heat to medium, add tomatoes and cook for about 5 minutes or until the tomatoes are tender. Add rosemary and cook for one minute. Add salt and pepper to taste.

Variations:

Use half red cherry tomatoes and half yellow.
Substitute basil or oregano for the rosemary.

Spinach with Garlic and Pine Nuts

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Spinach with Garlic and Pine Nuts
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Serves: 4
 
Ingredients
  • 1½ - 2 pounds fresh spinach, ends trimmed and discarded
  • 2 - 4 garlic cloves, chopped
  • 2 teaspoons olive oil
  • 1 - 2 tablespoons pine nuts (optional)
Instructions
  1. Wash the spinach well and shake out the water. Heat a large saucepan over a high flame and add the spinach. Cook for about 5 - 7 minutes or until tender, stirring occasionally. Remove the spinach to a colander and set aside.
  2. Heat the saucepan over a medium flame and add the olive oil. When the oil is hot, add the pine nuts and garlic and cook until golden, about 3 - 5 minutes. Return the spinach to the saucepan, toss to combine and cook until heated through, about 2 minutes. Add salt and pepper to taste.

Variations:

Substitute broccoli rabe for the spinach.

Bell Peppers Stuffed with Couscous

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Bell Peppers Stuffed with Couscous
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Ingredients
  • 1½ cups water, chicken or vegetable stock
  • 1 cup couscous
  • 4 - 6 red, orange, green or yellow bell peppers, or a combination
  • ½ cup currants, raisins or sundried cherries
  • 3 scallions, root and 1 inch of green part trimmed and discarded, remainder chopped
  • 3 - 4 tablespoons chopped fresh dill
  • 3 - 4 tablespoons chopped fresh mint
  • 2 tablespoons fresh lemon juice (about ½ lemon)
  • 2 tablespoons olive oil
Instructions
  1. Preheat oven to 325 degrees.
  2. Place the water or stock in a small sauce pan and bring to a boil. Add couscous, cover and remove pan from heat. Set aside for 5 minutes.
  3. Cut tops off of peppers and coarsely chop. Scoop out insides and discard. Place peppers in a baking pan so that they are snug.
  4. Remove couscous from pan and place in mixing bowl. Add chopped peppers and remaining ingredients and mix well. Divide the couscous evenly between the peppers and place in the oven. Cook for about 45 minutes or until the peppers are soft.

 

Roasted Eggplant with Curry, Cilantro and Peppers

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Roasted Eggplant with Curry, Cilantro and Peppers
Author: 
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Ingredients
  • 1 large eggplant, cut in 1 - 1½" cubes
  • 2 garlic cloves
  • 1 tablespoon sherry
  • 1 tablespoon olive oil
  • 1 teaspoon Oriental sesame oil (do not use regular sesame oil)
  • 2 teaspoons curry powder
  • ½ teaspoon kosher salt
  • 1 - 2 tablespoons chopped fresh cilantro
  • 2 scallions, root and 1 inch of green part trimmed and discarded, remainder cut diagonally into one inch pieces
  • ½ red bell pepper, diced
  • ¼ cup red wine vinegar (if serving cold)
Instructions
  1. Preheat oven to 400 degrees. Lightly oil a roasting or baking pan.
  2. Place the garlic, sherry, olive oil, sesame oil, curry powder and salt in a blender or a food processor fitted with a steel blade and puree until it forms a thin paste. Coat the eggplant cubes and place in the oven. Cook for about 45 - 60 minutes or until the eggplant is lightly browned. Remove from oven and sprinkle with cilantro, scallions and pepper.
  3. If you wish to serve this as a salad, add the vinegar.

 

Eggplant Caponata

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Eggplant Caponata
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Ingredients
  • 2 teaspoons olive oil
  • 1 eggplant, peeled, if desired, and cubed
  • 3 fresh tomatoes, cubed
  • 1 teaspoon white sugar
  • ¼ cup red wine vinegar
  • 3 tablespoons capers
  • ¼ cup black olives, pitted and chopped, or more to taste
  • ½ red onion, chopped (optional)
  • ¼ cup chopped fresh parsley or basil
  • Salt and pepper to taste
Instructions
  1. Heat a nonstick skillet over a medium flame and add oil. When the oil is hot, add eggplant and cook for about 5 minutes or until slightly browned. Lower heat, cover and cook about 20 minutes or until soft. Raise heat to high, add tomatoes and cook for bout 5 minutes. Add remaining ingredients and serve hot, cold or at room temperature.

Great on grilled fish, sandwiches, pizza, cold pasta.

On buying eggplant-
Eggplants are extremely perishable; buy shiny, heavy, dark, smooth eggplants and use them within a day or two. If you can’t find them in absolutely perfect condition, leave them in the market: dented, withered or discolored eggplants will be bitter.

On salting eggplant:
It’s not necessary to salt eggplant. as many recipes recommend: it gets rid of very little liquid, almost no bitterness and adds unnecessary salt to the dish.

Corn on the Cob- microwave

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Corn on the Cob- microwave
Author: 
Cook time: 
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Ingredients
  • 4 ears corn, in husk
Instructions
  1. Place corn in a 2 - 3 quart casserole. Cover and cook on high for 6 minutes. Turn plate around and turn corn over and cook for an additional 6 minutes (total of 3 - 4 minutes per ear).

Note: if you prefer to cook the corn without the husk, add 1/4 cup water when you add the corn.

Grilled Corn on the Cob with Cayenne Butter

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Grilled Corn on the Cob with Cayenne Butter
Author: 
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Ingredients
  • 8 ears corn, husked and cleaned of the silk
  • ¼ pound unsalted butter
  • 1 - 2 tablespoons cayenne pepper
  • 2 limes, juiced
  • Salt to taste
Instructions
  1. Prepare grill.
  2. Melt butter in a small saucepan. Add cayenne and lime juice and mix well.
  3. Brush butter on corn and place on grill. Baste and turn occasionally until corn is cooked, about 12 minutes.
  4. Add salt to taste.

Notes: You can also cook the corn still in its husk, but first remove all the silk.

Curried Corn with Red Bell Pepper and Herbs

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Curried Corn with Red Bell Pepper and Herbs
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Ingredients
  • 1 teaspoon olive oil
  • 1 Spanish onion, chopped
  • 1 red bell pepper, chopped
  • 1 tablespoon curry powder
  • 2½ - 3 cups corn kernels, fresh or frozen
  • ¼ cup water, chicken or vegetable broth
  • 2 tablespoons chopped fresh parsley, basil or cilantro
Instructions
  1. Heat a skillet over a medium flame and add olive oil. When the oil is hot, add onion, bell pepper and curry and cook until the vegetables are soft. Add corn and water or broth and cook until corn is heated through and liquid has almost evaporated, about 5 minutes.
  2. Add herb of choice and serve.

Notes:

To make this into soup: Add 4 cups chicken stock when you add the corn, bring to a boil, lower and cook for about 20 minutes more. Puree if desired.

To remove corn from the cob, stand it on its stem and cut from top to bottom. For this recipe, remove the corn before cooking.

Roasted Beets with Orange and Fresh Mint

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Roasted Beets with Orange and Fresh Mint
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Ingredients
  • 2 bunches beets, trimmed, greens discarded or saved for another use
  • 3 tablespoons orange juice
  • 4 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon Dijon mustard
  • 2 teaspoons finely chopped fresh mint (optional)
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 400 degrees.
  2. If the beets are very small, leave them whole. If they are large, quarter them and lightly rub with about 1 tablespoon olive oil. Place them in the oven on a roasting pan and cook for about 1 hour, or until they can be pierced with a fork.
  3. Just prior to taking the beets out of the oven, combine the orange juice, vinegar, remaining olive oil and mustard and place in a small pan and bring to a boil. Gently peel the beets and pour this mixture over them. Add salt and pepper to taste.

Notes:

Remove beet stains by rubbing your hands with salt and then washing with soap and water. Bleach will get it out of cutting boards and utensils.

Acorn Squash with Garlic, Thyme and Honey

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Acorn Squash with Garlic, Thyme and Honey
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Ingredients
  • 1 acorn squash, seeded and cut into eight pieces
  • 1 cup chicken stock or water
  • 1 tablespoon unsalted butter
  • 1 garlic clove, pressed or finely chopped
  • ½ teaspoon dried thyme or 1½ teaspoons chopped fresh thyme
  • ½ teaspoon salt or more, to taste
  • 1 - 2 teaspoons honey
Instructions
  1. Place squash and stock or water in a large saucepan or skillet and bring to a boil. Reduce heat to low, cover and simmer for about 20 minutes or until squash is tender. Push squash to one side to make room for the butter. Add butter and garlic and cook for about 3 minutes. Sprinkle squash with remaining ingredients and cook, stirring occasionally, for about 5 minutes.

 

Roasted Mixed Vegetables

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Roasted Mixed Vegetables
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Ingredients
  • 1 large red onion, sliced or 4 shallots
  • 1 red bell pepper, sliced
  • 1 yellow squash, sliced
  • 1 zucchini squash, sliced diagonally
  • 2 cups cherry tomatoes
  • 4 - 8 garlic cloves, in paper
  • 1 teaspoon dried thyme, basil or rosemary
  • ¼ - ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil
  • 2 tablespoons balsamic vinegar
Instructions
  1. Preheat oven to 400 degrees.
  2. Put all the ingredients, except for the balsamic vinegar, together in a baking pan and cook for about 1 hour.
  3. Sprinkle with balsamic vinegar.

Notes:

Oven roasting is a simple, no fuss way to intensify the flavor of vegetables and it is a method that works well for just about every variety.

Most vegetables can be roasted following these same directions but keep in mind a few tips:

Never crowd the pan; make sure there is room between the vegetables or they will steam rather than roast.

If you are roasting several different kinds at once, keep in mind the cooking times of each.

Compact vegetables, like carrots, potatoes, most winter squash (except for zucchini) and fennel will need to be cubed and will take a little longer to cook.

Watery vegetables, like asparagus, tomatoes and zucchini, will take less time.

If you add fresh herbs, add them the last 5 minutes or after the vegetables are fully cooked.

The smaller you cut the pieces, the shorter the cooking time.

Fruit and Nut Stuffing

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Fruit and Nut Stuffing
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Serves: 9 cups
 
Ingredients
  • 18 prunes, chopped
  • ½ cup raisins or currants
  • 12 dried apricot halves, chopped
  • ¼ cup bourbon
  • 1 tablespoon corn, canola or olive oil
  • 3 large Spanish onions, coarsely chopped
  • 2 celery stalks, coarsely chopped
  • 3 Granny Smith or other tart apples, peeled, if desired, and diced
  • 2 cups (1 bag) fresh or frozen cranberries
  • 1 cup pine nuts, toasted
  • 1 cup finely chopped almonds, hazelnuts, pecans or walnuts
  • 1 teaspoon fresh chopped ginger root
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 large eggs
Instructions
  1. Combine prunes, raisins, apricots and bourbon in a small bowl, cover and let sit overnight at room temperature.
  2. Heat a small pan over medium heat and add oil. When the oil is hot, add onions and celery and cook until golden, about 10 minutes.
  3. Place onion mixture in a large mixing bowl, add dried fruit mixture and remaining ingredients.
  4. Place loosely in cavities or in oven proof bowl and cook for about 35 minutes at 350 degrees.

Notes: any leftover stuffing should be taken out of the turkey and put in a separate container.

Cornbread Stuffing

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Cornbread Stuffing
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Ingredients
  • 2 teaspoons olive oil
  • 2 leeks
  • 4 celery stalks, diced
  • 3 Granny Smith apples, peeled, if desired, and diced
  • 1 cornbread, day old, homemade or store bought, about 7 - 8 cups crumbled
  • 1 cup chopped walnuts, pecans or hazelnuts
  • 3 tablespoons chopped fresh parsley
  • 3 tablespoons chopped fresh sage or 1 tablespoon dried
  • 3 tablespoons chopped rosemary or 1 tablespoon dried
  • 3 tablespoons chopped thyme or 1 tablespoon dried
  • 1 teaspoon salt
  • ¼ cup vermouth
  • 2 large eggs
  • ½ - 1 cup apple juice
Instructions
  1. Trim the root off the leeks and remove all but 2 inches of the green part. Dice and wash the remaining portion in several changes of hot water, being sure to get rid of any sand; drain well in a colander.
  2. Heat a medium size skillet over low heat and add oil. Add leeks, celery and apples and cook for about 15 - 20 minutes or until soft.
  3. Add remaining ingredients and place in turkey cavity or in oven proof bowl and cook for about 35 minutes at 350 degrees.