Seasonal Recipes
Braised Rapini
IngredientsSalt 2 bunches rapini (broccoli raab), stems trimmed and washed 4 tablespoons olive oil 4 ounces pancetta or mortadella, finely chopped 6 garlic cloves, peeled and thinly sliced 1/4 teaspoon crushed red pepper flakes 1/2 cup chicken stock Directions Bring a...
Fusilli with Rapini, Garlic, Tomatoes and White Wine Sauce
Rapini, also known as broccoli raab, is an Italian vegetable related to broccoli, with a savory, intense flavor. It plays well with garlic, tomatoes, and fusilli pasta for a quick dinner that's on the elegant side. Prep Time: 20 Minutes Cook Time: 20 Minutes...
Chive Blossom Omelet
from Lauraine DuPont 4 eggs 4 Tbsp milk 1/2 tsp salt pepper to taste 1 Tbsp parsley, cut very fine 1 tsp chives, cut very fine 2 Tbsp butter 12 chive blossoms Beat eggs, add milk (can substitute water), seasoning, parsley and chives. Melt the butter till it's very hot...
Cilantro Salad
adapted from Heidi Swansen www.101cookbooks.com Prep time: 10 min - Cook time: 20 min Please don't try this salad unless you have great cilantro - look for the brightest, best cilantro you can get your hands on. The stems should be crisp but not at all tough. The...
Mashed Potato, Rutabaga, and Parsnip Casserole with Caramelized Onions
7 cups low-sodium chicken broth 3 pounds baking potatoes, peeled and cubed 1 1/2 pounds rutabagas, peeled and cubed 1 1/4 pounds parsnips, peeled and cubed 8 cloves garlic 1 bay leaf 1 teaspoon dried thyme 3/4 cup butter, softened 3 onions, thinly sliced salt and...
Rutabaga Puree
This recipe is a great accompaniment for serving under pork chops or other meat. 3 pounds rutabagas, peeled, cut into 1-inch cubes 3 tablespoons butter Cook rutabagas in large pot of boiling salted water until very tender, about 45 minutes. Drain well. Transfer to...
Roasted Parsnips, Turnips and Rutabaga with Ancho-spiced Honey Glaze
adapated from www.epicurious.com 2 tablespoons (1/4 stick) butter, melted, divided 2 tablespoons honey 1 1/2 tablespoons fresh lemon juice 1 garlic clove, minced 1 teaspoon chopped fresh thyme 1/2 teaspoon ground ancho chiles 1/2 teaspoon ground cumin 1/8 teaspoon...
Padron Peppers
Spanish padron peppers, also known as Pimientos de Padron, are absolutely delicious as a tapas food (appetizer) and they are very simple to prepare. Pan fry them in hot oil until the skin blisters. Then sprinkle some sea salt and lemon (optional) over the top, and...
Tomato Vodka Soup
Serves 8 2 tablespoons freshly rendered lard (I use olive oil) 6 cloves garlic, peeled and crushed (to taste) 2 medium yellow onions, peeled and chopped 15 large, very ripe tomatoes, cored and chopped (about 18 cups or a little over 1 gallon) 4 tablespoons Hungarian...
Spaghetti Squash Casserole
Ingredients 1 small spaghetti squash (1-1/2 to 2 pounds) 1/2 cup water 1 pound ground beef 1/2 cup chopped onion 1/2 cup chopped sweet red pepper 1 garlic clove, minced 1 cup canned diced tomatoes 1/2 teaspoon dried oregano 1/4 teaspoon salt 1/8 teaspoon pepper 1 cup...
Spaghetti Squash Gratin
Ingredients 1 spaghetti squash salt and pepper 1 cup sour cream (can use lowfat or fat free to keep fat down) 1/4 cup freshly chopped green onions 1/4 cup Romano cheese, shredded (or powdered parm cheese) Directions Cook spaghetti squash by cutting in half, placing...
Butternut Squash Bisque
Thanks to Gluten Free Foodie Heaven for providing this recipe Hearty, flavorful and unique. A wonderful harvest stew topped with grated Gouda, chives, bacon, and garnished with gem-like dried cranberries. Perfect for any Fall or Winter meal and a very special bisque...
Kale Fritters with Smoked Paprika Aioli
This recipe is from CSA member Diane Jacobs find more recipes on her blog http://www.glutenfreefoodieheaven.blogspot.com 3-4 cups of kale, ribbed and chiffonaded (finely shredded)* 2 medium sweet potatoes, peeled, baked and mashed 2 eggs, beaten ½ cup plain Greek...
Tomato, cucumber, purslane salad
Especially good served with grilled seafood Ingredients 1 large cucumber, peeled, quartered lengthwise, seeds removed and discarded, then chopped 1 medium tomato, chopped 1 bunch purslane, thick stems removed, leaves chopped, resulting in about 1/2 cup chopped...
Golden Beet and Beet Greens Salad with Yogurt, Mint, and Dill
Ingredients 2 pounds medium golden beets in skin, well washed (or red or other beets) 12 to 16 ounces beet greens (or chard or other greens) 1 teaspoon coriander seeds 1 teaspoon cumin seeds For the vinaigrette 1/3 cup red onion or shallot, finely diced 2 garlic...
Kale Market Salad
from www.101cookbooks.com Lacinato kale is my variety of choice here. Green Garlic Dressing: 2 stalks green garlic (or scallions), rinsed and chopped (~1/4 cup) 1/4 teaspoon fine grain sea salt, plus more to taste 2 tablespoons fresh lemon juice 1/3 cup / 80 ml extra...
Tri-color Orzo Pasta Salad
1 lb. orzo pasta 3 TBS EVOO (extra virgin olive oil) plus 1/4 cup 2 cups fresh arugula - roughly chopped 3/4 cup feta cheese 1/2 cup dried cranberries or cherries - roughly chopped 1/4 cup toasted pine nuts (or nuts of your choice) 3 TBS lemon juice 1 1/2 t salt - or...
Rhubarb and Rosewater Syrup
From www.101cookbooks.com This, my friends, is how you want to use that rhubarb you've been seeing at the market lately. It's a syrup, sure, but I'd venture to guess it's a syrup unlike any you've tasted. It has a lot going on, tartness from the rhubarb, tang from...
Braised Chard with Cilantro
Don't be put off by the long cooking time--in the end the flavor goes far beyond what's possible with a cursory blanching. A few spoonfuls suffice for a serving, or you can use this effectively as a seasoning for rice or lentils. Serves 4 INGREDIENTS 2 large bunches...
CALDO VERDE: PORTUGUESE KALE AND POTATO SOUP
Adapted from MOTHER EARTH NEWS, October/November 2010 Considered by many as Portugal’s national dish, this soups gets its green color from finely sliced kale added to the simmering stockpot for a couple of minutes just before serving. The dish is traditionally...
Broccoli and Rapini with Lemon and Shallots
1/2 cup (1 stick) butter, divided 1 cup chopped shallots, divided 3 teaspoons grated lemon peel, divided (or fresh lemon juice) 1 1/2 pounds broccoli crowns, cut into florets 1/4 cup water 1 1/2 pounds rapini (broccoli raab), cut into 1/2-inch pieces ...
Avocado Asparagus Tartines
From www.101cookbooks.com These little open-faced tartines took less than ten minutes to pull together, and ended up being the epitome of spring. Serves 2-4 Prep time: 5 min - Cook time: 5 min 4 toasted slabs of...
Broccolini Salad
From www.101cookbooks.com Serves 4-6 I made a meal of this by introducing a hard boiled egg - on the side. That said, you could chop and sprinkle one over each plate. Or you could work some chopped egg into the dressing. This recipe makes more dressing than you'll...
Roasted Brussel Sprouts
For the Brussel Sprout lovers out there. And if your not one, maybe this way of cooking them will convert you! A dozen or so Brussels sprouts 1 tablespoons of olive oil 1 tablespoon of butter 2 cloves garlic, minced 3/4 tablespoon salt 1/2 - 1 teaspoon of pepper Wash...
Fresh Black-Eyed Peas With Bacon and Fire-Roasted Tomatoes
Serves 6 to 8 These flavorful peas are cooked in the slow cooker and seasoned with fire-roasted tomatoes, chili powder, and bacon. 1 1/2 pounds fresh black-eyed peas, rinsed, drained 8 to 12 ounces bacon, diced 1 1/2 cups chopped onion 1 cup chopped red and green bell...