-1 lb. small yellow potatoes
-1/4 med. sweet onion, thinly sliced
-1/2 c. red wine vinegar, divided
-Salt and black pepper, to taste
-4 T. olive oil
-1 1/2 T. coarse-ground mustard
-1 head radicchio, cored and chopped
-1/4 c. chopped parsley
Simmer potatoes covered in water until tender, about 15 minutes. Drain potatoes, cut in halves or quarters and place in large bowl with onion.
In small bowl whisk together 1/4 cup vinegar, oil, mustard and salt and pepper to taste; pour over potatoes and toss.
Fold in radicchio and remaining vinegar, to taste.
Season with salt and pepper, fold in parsley.
Serve immediately, or cover and chill up to 6 hours. Enjoy!
-1 lg. fennel bulb
-4-5 lg. kale leaves
-3 T. olive oil
-2 med. garlic cloves, minced
-1/4-1/2 t. crushed red pepper flakes
-2 1/2 c. chicken broth or vegetable broth
-1/2 t. kosher salt
-1/2 lb. (8 oz.) Celentani, Fusilli, or other spiral pasta
-freshly grated Parmesan or Pecorino cheese for garnish
Lop the fronds off the fennel bulb and reserve for another use (like fennel pesto, perhaps?). Slice the bulb into rounds no more than 1/4 inch thick, discarding the tough core end.
De-stem the kale and tear the leaves into bite-sized pieces.
Heat the olive oil in a large heavy-bottomed, high-sided skillet, sauté pan or Dutch oven over medium heat until shimmering.
Add the fennel slices, garlic, and pepper flakes to the oil and toss to coat. Cook, stirring occasionally, for about 7-8 minutes until the fennel starts to soften and brown.
Add the kale to the pan and stir frequently for a few minutes
until the leaves turn bright green and wilt slightly.
Add the broth and cover the pan until the liquid comes to a simmer. Stir in the salt. Add the pasta and cook, stirring frequently, for about 15 minutes until the pasta is tender and most of the liquid is absorbed.
Serve immediately with grated cheese on the side, if desired. Enjoy!
Makes 4 servings
-1 fennel bulb, include fronds
-2 shallots, peeled and chopped
-1 1⁄2 oz. (40g) fresh Italian parsley
-1⁄2 pint heavy whipping cream
-1 1⁄2 T. unsalted butter
-1 T. dry white wine
-1 T. fresh lemon juice
-Salt and pepper, to taste
Trim the fennel by cutting off the root end and the fronds. Remove outer layer of bulb and discard. Dice bulb. Set aside.
Chop (or use a small food processor) fronds with the parsley until you have a moist, fine puree. Squeeze this puree in a paper towel over a bowl to extract juice. Save juice. Discard solids.
In a small heavy saucepan, melt butter over medium heat and cook shallots until soft, but not brown. Add diced fennel, cover the pan, and cook gently for 8 minutes.
Deglaze pan with wine and cook until slightly reduced.
Add the cream, bring to a boil and season with salt. Allow to boil for a few minutes until sauce is smooth. Add the reserved fennel and parsley juice. The sauce will turn a light green color. Add the lemon juice and pepper to taste. Enjoy!
2 Tbsp olive oil
1 Tbsp unsalted butter
4 to 6 medium potatoes, peeled and cut into 1/2” cubes
1 onion, diced
1 bell pepper, diced
2 tsp fresh parsley, chopped
3 garlic cloves, minced
salt and pepper, to taste
1/4 cup freshly grated parmesan cheese
Preheat the oil and butter in a large nonstick skillet over
Add potatoes, toss to coat with oil, and place a lid on the
pan. Allow the potatoes to cook covered for 10 minutes.
Remove the lid and increase the heat to medium high.
Add onion and bell pepper. Cook for 15 minutes, stirring
occasionally, until the potatoes and vegetables turn
Add the parsley and garlic; cook for 2 minutes. Season
with salt and pepper. Sprinkle with Parmesan and
From thecomfortofcooking.com, 8/22… Read the rest
Posted in Recipes
-2 lg. zucchini
-2 eggs, beaten
-1 T. water
-1 c. Panko bread crumbs
-1 T. Italian seasoning
-¼ c. grated Parmesan cheese
-½ t. garlic powder
-2 T. olive oil
-1 c. shredded mozzarella cheese
-1 c. marinara sauce
Preheat oven to 400°. Cut zucchinis in ¼ inch circles. Place on paper towels and sprinkle the tops of zucchini with salt. Let sit for 10 minutes and the turn circles over, salt and let sit for 10 minutes. This help draw out moisture from the zucchinis.
Rinse off zucchini circles and dry with paper towel. Line baking sheet with foil and cover with 2 tablespoons olive oil.
Mix together Panko, Italian seasoning, Parmesan and garlic powder in shallow bowl.
Mix together eggs and water in a separate bowl.
Dip zucchini slices in egg and then in Panko mixture. Make sure to press Panko mixture on the zucchini to coat well.
Place zucchini on baking sheet. Bake for 15 minutes and then flip the zucchini slices.
Bake 10 additional minutes and then top slices with 1 teaspoon of tomato sauce and sprinkle with mozzarella cheese. Bake 10 more minutes.
Remove from oven and top with fresh chopped basil. Enjoy!
For the roasted pears:
3 large firm pears, peeled*, quartered and cored
2 T. butter, cut into small pieces
1/2 c. good quality honey
2 large sprigs of rosemary, cut in half
1 cinnamon stick
Strips of lemon zest from 1/2 lemon
For the whipped crème fraîche:
1 6-oz. container of crème fraîche
1 t. honey
Good quality aged balsamic vinegar, for drizzling
Prepare the roasted pears:
Preheat oven to 450°. Place the pears in a baking dish at least 8 x 8-inch in size. Add the rest of the ingredients and roast in the preheated oven for 20-25 minutes until the pears are just tender and caramelized, basting occasionally with the honey juices. Remove from the oven and serve warm with the whipped crème fraîche.
Prepare the whipped crème fraîche:
Beat the crème fraîche and honey together with a mixer until fluffy and a soft whipped texture. Do not over-whip. Refrigerate until needed.
Place two pear quarters on each plate, spoon a dollop of the whipped crème fraîche on top and drizzle with the extra honey syrup from the roasting dish and balsamic vinegar.
* If you enjoy the pear skins, feel free to leave them on, as they take on a beautiful deep-amber glaze when roasted.
-2 med. beets, roasted peeled, halved & cut in thin half-moons
-2 med. fennel bulbs (about 1 1/4 to 1 1/2 lbs.), trimmed, quartered, cored & sliced very thin across the grain
-1 navel orange, peeled, pith cut away, & cut in thin rounds or sections
-2 T. chopped fresh mint
-1 T. chopped cilantro
-2 T. lemon or lime juice
-¼ t. sugar
-½ t. lightly toasted cumin seeds, crushed
-Salt to taste
-1 sm. garlic clove, puréed (optional)
-¼ c. extra-virgin olive oil
Combine beets, fennel, orange slices or medallions, mint and cilantro in a large salad bowl.
Whisk together lemon or lime juice, sugar, cumin, salt, optional garlic and olive oil.
Toss with the salad and serve. Enjoy!
Romaine Salad with Plum Ginger Dressing
FOR THE DRESSING:
-3 red plums, pitted and quartered
-1 sm. shallot, peeled and sliced
-2 in. fresh ginger, peeled and thinly sliced crosswise
-2 T. white miso
-1 1⁄2 t. sugar
-1 T. rice vinegar
-2 tbsp. sesame oil
-1⁄4 c. canola oil (or other oil)
-Salt and fresh ground black pepper, to taste
FOR THE SALAD:
-2 romaine lettuce hearts, roughly chopped
-4 sm. radishes, thinly sliced
-1 Kirby cucumber (or other cucumber), peeled, sliced lengthwise and thinly sliced crosswise
-1 ripe avocado, pitted, peeled and cut into ½ -inch cubes
-Salt and fresh ground black pepper, to taste
In a blender or food processor, combine all the ingredients for the dressing, except the oil. Puree until smooth and slowly drizzle in the oil until emulsified. Season with salt and pepper.
In a large bowl, add the romaine, radishes, cucumber and avocado. Toss with half the dressing and season with salt and pepper. If desired, add remaining dressing or serve alongside. Enjoy!
-1 ¼ lbs. Yukon gold potatoes (or other potatoes, scrubbed)
-Salt to taste
-1 generous bu. dandelion greens or 1 bu. Swiss Chard
-1 T. extra virgin olive oil
-1 med. size leek, white & light green parts only, cleaned & chopped
-2 ½ T. unsalted butter
-¾ to 1 c. warm or hot milk
-Freshly ground pepper
Place potatoes in a saucepan and cover by an inch with water. Bring to a boil, add salt to taste, reduce heat to medium-low and cover partially. Simmer until tender, 25 to 30 minutes. Drain, return to pot and cover pot tightly. Let steam in the dry pot for 5 minutes.
Meanwhile, stem dandelion greens or chard, wash in 2 changes of water, and chop fine. You should have 5 to 6 cups chopped greens.
Heat olive oil over medium heat in a heavy skillet and add leek and a generous pinch of salt. Cook, stirring, until leek is tender but not browned, 3 to 5 minutes. Add greens, a handful at a time, and stir
until each addition has wilted enough to make room for more. When all greens have been added, turn heat to medium, add salt to taste, and stir over medium heat for 5 minutes, until greens are completely wilted and somewhat tender (dandelion greens will remain tough). Remove from heat.
Mash potatoes with a potato masher or in a standing mixer fitted with the paddle. Heat 3/4 cup of the milk with butter until butter melts, and gradually add to potatoes. Add wilted greens and leeks and mix until well blended. If desired, add the last 1/4 cup milk.
Season to taste with salt and pepper. Serve hot. Enjoy!
-12 squash blossoms
-6 corn tortillas (preferably 6-inch)
-1 1/2 c. coarsely shredded pepper Jack cheese
-1 T. cilantro leaves, chopped
-Freshly ground black pepper, to taste
Carefully look over the squash blossoms and brush off any dirt or small bugs you might find. Carefully remove the stems and stamens. Take note that the blossoms are quite delicate, so by all means resist the urge to wash them.
Warm a cast-iron skillet or other heavy pan over medium heat. Place a tortilla in the warm pan and heat, turning once, for about 15 seconds on each side to soften.
Sprinkle about 1/4 cup cheese, 1/2 teaspoon cilantro, and some pepper on half the tortilla. Place 2 squash blossoms on top of the cheese, arranging the flower petals at the edge of the tortilla so they peek out slightly. Fold the tortilla in half and press down lightly with a spatula.
Cook for about 1 minute, then flip and cook the other side for 1 minute more, until the tortilla is thoroughly warmed and the cheese has melted.
Transfer the quesadilla to a paper towel-lined plate and repeat to make 5 more squash blossom quesadillas. Serve warm. Enjoy!