-3-4 medium zucchini, each around 6 inches long, sliced 1/4 inch thick
-1 small sweet onion, sliced
-1/2 lg. red bell pepper, sliced lengthwise
-2 T. olive oil
-1/2 t. garlic powder (or use the garlic in your box!)
-1/2 t. seasoned salt
-1/2 t. freshly ground pepper
-Optional: Half a minced fresh jalapeno pepper added with the other veggies or a chopped tomato added just at the end of your cooking time, heated just enough to warm the tomato.
Heat a skillet over medium heat, add the olive oil and swirl it around to cover the pan.
When the olive oil looks shimmery, add the zucchini, onion and bell pepper. Season with the garlic powder, seasoned salt and pepper.
Cook over medium heat, stirring occasionally, for 5-7 minutes. Some of your onions and zucchini will get brown and that’s good. Don’t overcook because you want the veggies tender but not mushy.
And that’s as easy as it gets. If there are leftovers, save them to scramble with your eggs the next morning!
-1/4 c. minced onion
-3 T. apple cider vinegar
-3 T. white wine vinegar
-2 T. sesame seeds
-1/4 t. paprika
-3 T. sugar
-1/2 c. olive oil
-2 T. butter
-3/4 c. blanched slivered almonds (about 3 ounces)
-1 10- ounce bag ready-to-use spinach leaves (OR use your CSA spinach)
-2 medium-size red-skinned apples, quartered, cored & thinly sliced
Combine onion, cider vinegar, white wine vinegar, sesame seeds and paprika in small bowl. Mix in 2 tablespoons sugar. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
Melt butter in heavy large skillet over medium heat. Add almonds. Stir until almonds begin to color, about 2 minutes. Sprinkle remaining 1 tablespoon sugar over. Stir until sugar melts and begins to turn golden, about 2 minutes longer.
Transfer almonds to bowl and cool. (Dressing and almonds can be prepared 4 hours ahead. Cover separately and let stand at room temperature.)
Combine spinach and apples in large bowl. Toss with enough dressing to coat.
Mix in almonds. Serve salad, passing any remaining dressing separately. Enjoy!
From Bon Appétit, 6/97 and found on epicurious.com
-1 3-lb. kabocha squash*, seeded and cut into 1-inch cubes
-4 T. extra-virgin olive oil, divided
-1 canned chipotle chili, chopped, with 2 T. adobo sauce
-3 cloves garlic, minced
-1 T. honey
-½ c. almonds, roughly chopped
-1 lg. lime, juice and zest
-10 oz. kale, thick stems removed, roughly chopped
-2 oz. crumbled feta (optional)
Preheat oven to 400°. In a large bowl, whisk together 2 tablespoons
olive oil, chipotle chili, adobo sauce, garlic and honey. Season with
salt and pepper.
Add squash and toss to combine. Spread evenly on a large baking sheet, leaving plenty of room between each piece so it doesn’t steam. Bake for 30-45 minutes until tender and browned, flipping halfway.
While squash is roasting, toast the almonds. I put mine in a small baking dish in the toaster oven, checking frequently to make sure they don’t burn, or you could toast them in a small, dry skillet over medium-high heat.
Next, make the dressing. Whisk remaining 2 tablespoons olive oil with lime juice and zest. Season with salt and pepper.
When squash is done roasting, place kale in a large salad bowl. Drizzle with a little bit of the dressing. Massage the dressing into the leaves with your hands, which softens the kale. Add warm squash, almonds and feta. Serve with more dressing. Enjoy!
-1/4 c. (1/2 stick) butter
-2 (2 1/2- to 3-in. diameter) beets, peeled, cut into
-1 1/2 c. chopped yellow onion
-4 lg. leaves chard, stems and leaves chopped separately
-2 1/2 c. chicken or vegetable stock
-1/2 c. white wine
-1 c. Arborio rice or medium-grain white rice
-5 oz. Brie, rind discarded, cut into small pieces
Melt butter in heavy large saucepan over medium heat. Add beets, onion and chard stems. Cover; cook until onion is soft, about 8 minutes.
Meanwhile, heat broth in a small saucepan. Once the onion is soft, mix the rice into the beets and onion. Sauté for a minute. Add wine and simmer briskly, stirring, until wine has been absorbed, about 1 minute.
Add 1/2 cup hot broth and briskly simmer, stirring, until broth has been absorbed. Continue simmering and adding hot broth, about 1/2 cup at a time, stirring constantly and waiting until each addition has been absorbed before adding the next, until rice is just tender and looks creamy, 15 to 20 minutes.
Season with salt and pepper. Stir in chard greens and brie a minute or two before removing from heat. Enjoy!
-1/3 c. raw sunflower seeds
-1 T. whole-grain mustard
-3 T. fresh lemon juice (1 large lemon)
-3/4 t. coarse salt
-1 T. plus 1 t. pure maple syrup
-2 T. sunflower oil, preferably cold-pressed
-1/2 lb. Brussels sprouts, very thinly sliced (3 cups)
-4 to 6 leaves of leafy greens such as Swiss chard and kale (preferably Lacinato), stemmed and thinly sliced (3 cups)
Preheat oven to 375°. Toast sunflower seeds on a rimmed baking sheet in a single layer until golden, stirring occasionally, about 10 minutes. Set aside to cool.
Meanwhile, stir mustard, lemon juice, salt, and maple syrup together in a small bowl; whisk in oil until emulsified.
Toss Brussels sprouts, chard, and kale together. Stir in sunflower seeds and pour in dressing; toss to coat. Serve immediately. Enjoy!
From Body+Soul, 12/09 and found on marthastewart.com
-2 English cucumbers
-5 T. extra-virgin olive oil
-2 T. champagne vinegar
-1 jalapeño pepper, seeded and finely chopped
-Kosher salt and freshly ground black pepper, to taste
-1 pint mixed sungold and red cherry tomatoes
-Pinch of hot red pepper flakes
Cut a 3-inch section of cucumber, unpeeled, into ¼-inch
dice and set aside. Peel and seed the remaining
cucumbers, cut into chunks, and place in a food processor.
Pulse the cucumbers until they are liquefied but still retain
some chunkiness (you may need to work in batches).
Remove to a large bowl and stir in 4 tablespoons of the
olive oil, the vinegar, jalapeno, and salt and pepper.
Set the gazpacho aside.
In a 12- to 14-inch sauté pan, heat the remaining table-
spoon of olive oil over high heat until just smoking. Add
the tomatoes to the hot pan and toss gently until they are
heated through and just beginning to burst.
Divide the gazpacho evenly among four bowls. Scatter a
few tomatoes and the diced cucumbers, sprinkle with red
pepper flakes, and serve immediately. Enjoy!
- potatoes, halved, boiled and peeled – 4
- red cabbage, finely shredded – 1 cup
- coriander seeds – 1/2 tsp
- cumin seeds – 1/2 tsp
- salt to taste
- onion, finely chopped – 1
- green chili, chopped -1
- garam masala powder – ¼ tsp
- red chili powder – 1 tsp
- dried mango powder (amchoor) – 1 tsp
- oil for shallow frying
Take a mixing bowl. Add all the ingredients to it
except oil, and mash well.
Divide the mixture into 8-10 equal sized balls.
-Gently flatten them into a round shapes.
-Keep the mixture balls in a fridge for 1 hour.
(You can also roll these balls in breadcrumbs, if
-Heat a flat pan on medium. Add some oil to it, and
shallow fry the balls till they turn golden brown.
-Serve hot with your favorite ketchup or chutney.
By Anupama Paliwal, My Ginger Garlic Kitchen,8/14… Read the rest
-1 sm. cabbage (~ 1 1/4 pounds)
-4 cloves garlic, peeled, crushed and chopped fine
-¾ t. salt
-½ t. freshly ground black pepper
-1 T. mustard, preferably Dijon-style
-2 T. red-wine vinegar
-¼ c. olive oil, preferably virgin
-¼ c. shredded fresh basil leaves
Cut the cabbage in half and remove the center rib. Shred as you would for coleslaw. You should have about 6 to 7 cups of lightly packed cabbage.
For the dressing, combine the garlic, salt, pepper, mustard, vinegar and olive oil in a bowl, stirring with a whisk.
Add the cabbage and stir. Just before serving, sprinkle the basil on top.
The salad will develop more taste if made a few hours ahead. Enjoy!
Posted in Recipes
Serves 6 to 8
Heat 1 tablespoon of olive oil in a large skillet over high
heat until just smoking.
Add half of the peppers; cook, tossing occasionally, until
skins are blistered and flesh is softened, about 4 minutes.
Transfer to a bowl, sprinkle with salt, and toss to coat.
Repeat with remaining peppers, remaining 1 tablespoon
of olive oil and more salt.
*When mature, Padrón peppers are spicy and turn red.
You can still get a hot one every now and then when they
are green. The largest ones have the highest chance of
Posted in Recipes
-1 lb. medium waxy potatoes
-1⁄4 c. olive oil
-1 clove garlic, minced
-1 sm. red bell pepper, seeded, and thinly sliced
-1 sm. yellow onion, thinly sliced
-Kosher salt and freshly ground black pepper, to taste
-2 T. thinly sliced basil
-8 eggs, beaten
-2 c. baby spinach
-3 T. unsalted butter, cubed
Boil 1″ water in a 4-qt. saucepan fitted with a steamer insert.
Steam potatoes, covered, adding more boiling water as needed,
until tender, 1 hour. Let cool, then peel and thinly slice.
Heat oven broiler. Heat oil in an ovenproof 12″ nonstick skillet
over medium-high heat. Cook garlic, pepper, and onion until
soft, 3–4 minutes.
Add spinach; cook until wilted, about 1 minute. Stir in reserved
potatoes, the butter, salt, and pepper. Stir in half the basil and
the eggs and reduce heat to medium; cook until golden on the
bottom, 8–10 minutes.
Broil until set and golden on top, about 3 minutes. Garnish with
remaining basil. Enjoy!