Recipes

Swiss Chard Tian


Serves 4-6

-1 lb. chard trimmed (can add in other greens as well)
-Olive oil, as needed
-1 leek or 1 onion, chopped
-3 garlic cloves, minced
-3 eggs
-Salt, to taste
-Pepper, to taste
-4 t. water
-Bread Crumbs, as needed

Chop the chard, both leaves and stems, and then boil the
chard for about 5-10 minutes in lightly salted water. Drain
the chard and set aside.

Preheat the oven to 350°. Pour some olive oil into a large
skillet. Add the onion and sauté lightly over low-medium
heat for 2-3 minutes.

Add the garlic and sauté for another minute. Add the
chard and continue sautéing for 2-3 minutes more,
blending the ingredients well.

Beat the eggs in a deep bowl, add the salt, pepper, and
water. Mix well.

Thoroughly butter a long, ovenproof dish. Place the chard
mixture in it and spread evenly. Pour the egg mixture on
the top and also spread evenly.

Sprinkle some bread crumbs over the top surface. Place the
dish in the oven for about 25-30 minutes. Serve hot. Enjoy!

Adapted from mariquita.com by way of A Complete Menu
Cookbook for All Occasions by Brother Victor-Antoine d’Avila-Latourrette

 … Read the rest

Fennel & Parsley Salad with Meyer Lemon Vinaigrette

Serves 4 to 6

-2 large fennel bulbs, stems and leaves trimmed
-2 c. chopped fresh flat-leaf parsley (about 1 large bunch)
-2 t. minced Meyer lemon zest
-3 T. extra-virgin olive oil
-Salt and freshly ground black pepper
-1/4 c. shaved dry Jack or other grating cheese

Cut the fennel bulbs in half lengthwise and cut out and discard any tough core portion. Using a mandoline fitted with the slicing blade, and with the hand guard in place, or using a sharp knife, thinly slice each half lengthwise.

Combine the fennel, parsley, and lemon zest in a salad bowl. Drizzle with the olive oil and lemon juice and toss to combine.

Season with salt and pepper, keeping in mind the cheese will add saltiness, and toss again.

Scatter the cheese over the top and serve. Enjoy!

From The San Francisco Ferry Plaza Farmers’ Market Cookbook, 2006… Read the rest

Italina Light Lemon Custard

Serves 4

-3 extra large eggs, separated
-1 1 1/4 c. granulated sugar
-Grated lemon zest of 1 1/2 Meyer lemons-1/3 c. fresh Meyer lemon juice
-Pinch of salt

In the top pan of a double boiler, whisk together the egg yolks, sugar, lemon zest, lemon juice, and salt. Place over simmering water in the bottom pan and whisk until the mixture is a somewhat airy and thickened cream, about 5 minutes.

Remove from the heat and transfer to a bowl, cover with plastic wrap, and refrigerate until cool, about 30 minutes.

In a large bowl, using an electric mixer or a balloon whisk, beat the egg whites until stiff peaks form. Fold the whites into the yolk mixture in 3 batches, folding just until no white streaks remain.

Spoon into dessert bowls or glasses. Cover and chill before serving. Enjoy!

From Beverly Mills in The San Francisco Ferry Plaza Farmers’ Market Cookbook, 2006… Read the rest

Garlic-Roasted Fingerling Potatoes with Buttermilk Dressing

Garlic-Roasted Fingerling Potatoes with Buttermilk Dressing

potatoes

Serves 6

-2 lbs. fingerling potatoes, cut into 1-inch chunks
-3 T. extra-virgin olive oil
-1/4 c. white wine
-2 t. coarse sea salt
-1/2 t. fresh ground black pepper
-1 T. minced fresh thyme leaves
-1 clove garlic, finely minced
Buttermilk Dressing
-1/2 c. buttermilk
-1/4 c. plain nonfat Greek yogurt
-1 T. lemon juice
-1 T. grated lemon zest
-1 T. honey
-1 T. minced fresh chives
-1 T. minced fresh dill
-1 T. minced fresh mint
-1/2 t. fine sea salt
1/4 t. ground black pepper

Preheat the oven to 400°. In a large bowl, combine potatoes, oil, wine, salt, pepper and thyme. Toss well to coat.

Arrange potatoes in a single layer on two large rimmed baking sheets. Cover tightly with aluminum foil and cook 15 minutes. Remove the foil and continue to roast potatoes until golden brown, about 30 minutes more.

Remove both baking sheets from the oven and toss potatoes with the minced garlic. Place potatoes back in the oven and cook for another 10 minutes until deep golden brown and garlic is fragrant (but not burnt).

Meanwhile, combine all dressing ingredients in a small bowl, whisking until well combined. Spoon dressing over potatoes and serve. Enjoy!

From wholefoodsmarket.com

 

 

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Lacinato Kale & Mint Salad with Spicy Peanut Dressing

Serves 4 as a side; 2 as a main

1 bu. Lacinato kale, chopped very small
1 c. fresh mint, minced
1 c. walnuts, chopped

Spicy Peanut Dressing
3 T. smooth natural peanut butter
3 T. warm water
3 T. rice wine vinegar
1 T. pomegranate molasses
1 T. soy sauce
1 t. fresh garlic, minced
2 t. fresh ginger, peeled & minced
1 t. sesame oil
1 t. dried red chili flakes

Toss the chopped kale, chopped mint and the walnuts
together. Set aside.

Put the peanut butter, warm water, garlic, rice wine
vinegar, pomegranate molasses, soy sauce, minced ginger,
sesame oil and red chili flakes into a blender and whirl
away at high speed until everything is smooth.

Toss the dressing with the salad, to taste. Enjoy!

Adapted from dymnyno on food52.com, 6/12

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Fava Bean Salad with Lemon Vinaigrette and Shaved Manchego Cheese

Fava Bean Salad with Lemon Vinaigrette and Shaved Manchego Cheese

032912_webstercolumn-thumb-590x393-107090Serves 4

4 c. shucked fresh fava beans
1/4 c. fresh lemon juice
2 T. minced garlic
1/4 c. olive oil
Salt & freshly ground black pepper
1/4 lb. Manchego cheese, shaved thinly (or Asiago or
Romano)
2 T. parsley, finely chopped

Fill a bowl with ice and water. Bring a large pot of salted water
to a boil. Add the fava beans and cook until just tender, 3 to 4
minutes. Drain and shock in ice water. Drain again and remove
outer skins.

Place the beans in a medium serving bowl. In a small bowl,
combine the lemon juice, garlic and olive oil and whisk until
blended. Season with salt and pepper, to taste. Pour the mixture
over the beans and mix well.

Add the cheese, sprinkle with the parsley and serve. Enjoy!

Adapted from Bobby Flay on foodnetwork.com

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Farfalle with Wilted Frisée and Burst Tomatoes

Serves 4 to 6

-3 T. extra-virgin olive oil
-1 1/2 pints cherry tomatoes
-2 large garlic cloves, minced
-1 t. grated lemon peel
-1/4 t. dried crushed red pepper
-2 large heads of frisée (about 1 pound), coarsely chopped
-12 oz. farfalle (bow-tie pasta)
-4 T. (1/2 stick) unsalted butter, cut into 1/2-inch pieces

Heat oil in heavy large skillet over medium-high heat. Add
tomatoes and cook, stirring frequently, until tomatoes begin to
burst, about 8 minutes.

Add garlic, lemon peel, and dried crushed red pepper; cook 2
minutes longer. Add frisée in batches and cook until wilted,
about 3 minutes total. Season tomato-frisée mixture with salt
and pepper.

Meanwhile, cook pasta in pot of boiling salted water until tender
but still firm to bite, stirring occasionally.

Drain, reserving 1 cup cooking liquid. Add pasta to skillet with
tomato-frisée mixture. Stir in butter.

Add reserved pasta liquid by 1/4 cupfuls if dry. Divide pasta
among shallow bowls and serve, passing cheese separately.
Enjoy!

From bonappetit.com, 4/05

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Dara’s Baked Eggs with Summer Vegetables and Capers

Dara’s Baked Eggs with Summer Vegetables and Capers

baked eggs

Serves 2 hearty helpings

-1 c. yellow squash, cut into 1/2-inch pieces
-1 c. zucchini, cut into 1/2-inch pieces
-2/3 cu. chopped tomatoes
-1/2 t. kosher salt
-1/2 t. freshly ground black pepper
-4 t. capers
-1/3 c. bocconcini or fresh mozzarella, cut into 1/2-inch pieces
-6 large fresh basil leaves, chiffonaded & divided
-4 eggs
-1/4 c. freshly grated Parmesan cheese

Preheat the oven to 400°.

Heat 2 tablespoon of olive oil in a medium skillet over medium-high
heat. Add yellow squash, zucchini, and tomatoes. Season with kosher
salt and freshly ground black pepper.

Stir in capers. Sauté for 3-4 minutes or until the vegetables are just
tender. Remove the skillet from the heat and stir in 4 large fresh
chiffonaded basil leaves and bocconcini or mozzarella.

Divide the vegetable mixture between two ramekins. Crack two eggs
into each ramekin, taking care not to break the yolks.

Place the ramekins on a baking sheet and place in the oven. Bake until
the whites are almost cooked, 7-8 minutes. Sprinkle each serving with
2 tablespoons freshly grated Parmesan cheese. Bake for 2 additional
minutes, or until the white are cooked and the yolks are still soft.

Sprinkle each serving with remaining chiffonaded fresh basil and serve
immediately. Enjoy!

From thekitchn.com, recipe contest winner Dara, 2009

 

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Frisée Salad with Roasted Garlic Dressing

**picture above shows a poached egg which is not included in the recipe directions**

Serves 4 to 6

Roasted Garlic Vinaigrette:
-8 cloves garlic, roasted & peeled
-3 T. red wine vinegar
-1 T. Dijon mustard
-1 T. honey
-1 T. fresh lime juice
-Salt & freshly ground black pepper, to taste
-1/2 c. olive oil

Frisée Salad:
-1/2 lb. frisée, washed, dried & torn into bite-sized pieces
-1/4 c. Roasted Garlic Vinaigrette
-Salt & freshly ground black pepper, to taste
-3 plum tomatoes, quartered
-Parmigiano-Reggiano, thinly shaved
-1/2 red onion, thinly sliced
-Cilantro, chopped

For the vinaigrette:
Combine all the vinaigrette ingredients except for olive oil in a
blender and blend until smooth. With the motor running, slowly
add the olive oil until emulsified.

For the salad:
Place the frisée in a large bowl, add 1/4 cup of the vinaigrette,
season with salt and pepper and toss to coat. Put the
tomatoes in a bowl, add a few tablespoons of the dressing,
season with more salt and pepper and toss to coat.

Divide the frisée among 4 to 6 plates, arrange 3 of the tomato
quarters around the perimeter of each plate. Garnish with
shaved cheese and chopped cilantro. Drizzle with the remaining
vinaigrette and serve. Enjoy!

Adapted from Bobby Flay on foodnetwork.com… Read the rest