This Weeks Recipes

This Weeks Recipes

   
   
Roasted Fennel  
Ingredients:
1-2 Fennel bulbs (thick base of stalk)
Olive oil
Balsamic vinegar
Directions:
1. Preheat oven to 400°F.
2. Cut stalks off, cut bulbs halved lengthwise, then cut lengthwise in 1-inch thick pieces.
3. Rub just enough olive oil over the fennel to coat. Sprinkle on some balsamic vinegar, also to coat. Line baking dish with aluminum foil. Lay out the pieces of fennel and roast for 30-40 minutes, or until the fennel is cooked through and beginning to caramelize.
   
   
Broccolette Salad  
Ingredients:
2 teaspoons salt
1 bunch broccolette, trimmed and cut into thirds
6 slices thick cut bacon
3 tablespoons red wine vinegar
1 tablespoon extra-virgin olive oil
2 teaspoons dijon mustard
2 Romaine Hearts chopped
1/4 cup chopped toasted hazelnuts (optional)
1/4 cup crumbled blue cheese (optional)
Directions:
1. Bring 2 quarts of water to a boil over high heat and add 2 teaspoons of salt. Blanch the broccolette until crisp-tender, 3 to 4 minutes. Drain and immediately plunge the broccolette into a bowl of ice water to stop the cooking process and set its bright color.
2. When the broccolette is cool, drain thoroughly, and pat dry with a clean kitchen towel or paper towels; set aside at room temperature.
3. Cook the bacon in a skillet over medium heat until crispy. Transfer the bacon to a double layer of paper towels to drain. Discard all but 2 tablespoons of bacon fat from the skillet. Heat the fat over medium heat and add the vinegar, olive oil, sugar, mustard, salt and pepper to taste. Cook, stirring constantly, until the sugar dissolves, about 1 minute. Add the broccolette and cook, stirring constantly, until the broccolette is heated through, about 2 minutes.
4. Place the romaine in a large bowl. Add the contents of the skillet and toss until combined. Crumble the bacon over the mixture and then sprinkle the salad with the hazelnuts and blue cheese, if you like.
   
   
Skillet Potato and Sausage Hash  
Ingredients:
8oz French Fingerling Potatoes (cut into 1/3-inch chunks, about 2 cups)
2 tablespoons canola oil
1/4 cup Yellow Onion or 2 shallots (finely minced)
2 cloves Garlic (minced)
2 cooked chicken-apple or pork sausages (sliced, about 8 ounces)
1 can white beans (drained, rinsed and roughly crushed). If you don't perfer white beans, double the fingerling potatoes
1 cup Cherry Tomatoes
1/4 cup minced fresh basil (divided)
Salt and freshly ground black pepper
4 fried eggs (optional)
Red pepper flakes (to taste)
Directions:
1. Place the potatoes in a steamer set over boiling water, cover and steam until just barely tender, 10 to 12 minutes. Remove the potatoes from the steamer and set aside to cool.
2. Heat the oil in a large skillet, preferably cast iron, over medium heat. Add the onions and cook, stirring frequently, until they soften, about 5 minutes. Add the garlic and red pepper flakes, and cook, stirring frequently, for 1 minute. Add the potato, sausage, beans, cherry tomatoes and half of the basil to the skillet and raise the heat to medium-high. Cook, stirring occasionally, until a golden crust forms on the underside, about 10 minutes. Season with salt and pepper to taste.
3. To serve, divide the hash onto four plates and top each with a fried egg, if you like. Scatter some of the remaining basil over each plate and serve hot.
   
   
Baby Bok Choy with Garlic  
Ingredients:
2 tablespoons butter
1/4 cup minced garlic, or to taste
2 (14 ounce) cans chicken broth
6 heads baby bok choy, trimmed
3 tablespoons chopped fresh cilantro
salt to taste
ground black pepper to taste
Directions:
1. Melt the butter in a saucepan over medium heat, and cook and stir the garlic until very lightly browned, about 5 minutes. Pour in the chicken broth, add the baby bok choy, and bring to a boil. Reduce heat to a simmer, and cook until the bok choy are tender, about 6 minutes. Season to taste with salt and black pepper.
   
   
Celery Root Soup  
Ingredients:
2 T. Butter or Extra Virgin Olive Oil
1 large yellow onion, sliced
1 celery roots (celeriac) peeled and chopped into medium dice
1 russet potato, medium dice
1 stalk of celery
2 cups Vegetable Stock or Chicken Stock
2 cups Water
1/2 cup cream
Salt & Pepper, as needed
Directions:
1. Using a large sauce pot, heat the butter or oil in the pan over medium heat for 1 minute.
2. Add the onion, celery root, potato, and celery and cooking over medium heat for 10 minutes, stirring occasionally.
3. Add the stock, water, and cream, bring to a simmer, cover, reduce the heat to low and cook for 35 minutes.
4. Remove from the heat, season with salt and pepper and puree using a hand blender. Serve with quality crusty bread.
   
   
Kickin' Collards  
Ingredients:
1 tablespoon olive oil
3 slices bacon
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon pepper
3 cups chicken broth
1 pinch red pepper flakes
1 pound fresh collard greens, cut into 2-inch pieces
Directions:
1. Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.
2. Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.
   
   
Guacamole  
Ingredients:
3 Hass Avocados - peeled, pitted, & mashed
1 Lime, Juiced
1 teaspoons salt
1/2 cup diced onion
3 tablespoons chopped fresh cilantro
2 roma (plum) tomatoes, diced
1 teaspoon minced garlic
1 pinch ground cayenne pepper
Salt & Pepper, as needed
Directions:
1. In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.
   
   
Mango Salsa  
Ingredients:
1 Mango - peeled, seeded and diced
1 Avocado - peeled, pitted, & diced
4 Medium tomatoes, diced
1 jalapeno pepper, seeded & minced
1/2 cup chopped fresh cilantro
3 cloves garliced, minced
1 teaspoon fresh lime juice
1/4 cup chopped red onion
3 tablespoons olive oil
Directions:
1. In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.
   
   
Red Chard & Caramelized Onioins  
Ingredients:
1 large yellow onion, chopped
2 tablespoons olive oil
1 teaspoon brown sugar
1 bunch red Swiss chard, rinsed and chopped
1/4 cup kalamata olives
2 tablespoons capers
1/2 teaspoon coarse sea salt, or to taste
freshly ground black pepper to taste
1 lemon, juiced
Directions:
1. In a cast iron skillet, cook onions in olive oil over medium-high heat until they begin to brown. Stir in brown sugar, and continue cooking for a few minutes.
2. When onions are brown and tender, stir in chard and olives. Cook until chard is slightly wilted. Stir in capers and salt, and continue cooking until chard is completely wilted, about 3 minutes. Season with black pepper and squeeze lemon over the top.
   
   
Roasted Root Vegetable Medley  
Ingredients:
8 to 12 slender carrots, peeled and trimmed
8 to 12 baby turnips, peeled
6 to 8 fingerling potatoes, scrubbed and cut lengthwise in halves
1 or 2 large parsnips, peeled, trimmed, and cut diagonally into 1-inch-thick slices
1 or 2 medium onions, trimmed, peeled and halved, each 1/2 cut into quarters
1 or 2 large beets, peeled and cut into thick wedges
1 or 2 kohlrabi bulbs, peeled and cut into thick wedges (optional)
1 celery root, trimmed and halved, halves cut crosswise into 1-inch-thick slices
1 whole head garlic, separated into cloves, unpeeled
2 or 3 sprigs fresh rosemary, sage, or thyme
Salt
Freshly ground black pepper
Extra-virgin olive oil
Directions:
1. Preheat the oven to 400 degrees F.
2. Put all the vegetables and the herb sprigs in a large baking dish. Season well with salt and black pepper, drizzle generously with olive oil, and toss them with your hands to coat them evenly.
3. Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes. Serve the vegetables from their baking dish or transfer them to a platter to accompany a roasted main course.
   
   
Baked Red Chard w/ Feta Cheese  
Ingredients:
1 bunch red chard - leaves and stems separated and chopped
1 large onion, chopped
1 tablespoon olive oil
salt and black pepper to taste
2 tablespoons olive oil
4 ounces feta cheese, broken into 1/2 inch pieces
Directions:
1. Preheat an oven to 350 degrees F (175 degrees C). Grease a baking sheet with olive oil.
2. Toss the chard stems and onions in a bowl with 1 tablespoon olive oil. Season with salt and pepper to taste, and spread onto the prepared baking sheet.
3. Bake in the preheated oven until the chard stems have softened and the onion is starting to brown on the corners, about 15 minutes. Toss the chard leaves with 2 tablespoons of olive oil, salt, and black pepper. Sprinkle the leaves over the stem mixture, then scatter the feta cheese over top.
4. Return to the oven, and bake until the stems are tender, the leaves are beginning to crisp, and the feta is melted and golden, about 20 minutes.
   
   
Kale Krisps  
Ingredients:
1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt
Directions:
1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt. (Add your Favorite cheese if you like, Cheddar or Monterey Jack)
3. Bake until the edges are brown but are not burnt, 10 to 15 minutes.
   
   
Roasted Ruby Crescent Potato  
Ingredients:
1.5 lbs ruby crescent potatoes
4 tablespoons butter
2 teaspoons rosemary
salt and fresh ground black pepper to taste
Directions:
1. Preheat oven to 450 degrees F.
2. In a hot skillet, melt the butter.
3. Stir in rosemary, salt and pepper.
4. Coat potatoes evenly with the melted butter.
5. Arrange the potatoes in a single layer on a baking pan.
6. Bake in a preheated oven until potatoes are golden brown, approximately 20 to 25 minutes. Toss them occasionally to ensure that they brown on all sides. Serve.
   
   
Cauliflower Casserole  
Ingredients:
1 Large head of cauliflower
3/4 cup sourcream
3/4 cup of desired cheese (American/Pepperjack/Cheddar/Parm)
1-1/2 teaspoons butter
1/2 cup breadcrumbs
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one casserole dish.
2. Break cauliflower into florets, place in large covered saucepan and steam until tender.
3. Place cauliflower in casserole dish; gently stir in sour cream and cheese.
4. In a saute pan over medium heat, melt butter; add bread crumbs and evenly coat.
5. Sprinkle bread crumbs over cauliflower mixture and bake for 25 to 30 minutes.
   
   
Vegetable Stir-Fry  
Ingredients:
2 Medium green peppers, julienned
2 medium carrots, julienned
2 cups broccoli florets
2 cups cauliflower florets
3 tablespoons vegetable oil
2 tablespoons light soy sauce
1 teaspoon ginger puree
6 green onions, thinly sliced
1 yellow squash, cut into halve moons
1 zucchini, cut into halve moons
1 small onion, julienned
2 tablespoons cornstarch
1 cup low-sowdium chicken broth
1/4 cup cold water
Directions:
1. In a large skillet or wok, saute the peppers, carrots, broccoli, squash, and cauliflower in oil until crisp-tender, about 3 minutes.
2. Combine soy sauce and ginger; add to pan with onion. Cook and stir for 1 minute.
3. Combine cornstarch, broth and water until smooth; gradually stir into vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened.
   
   
California Cole Slaw  
Ingredients:
1 small head cabbage, shredded
1 small onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 small carrot, shredded
1/2 cup cider vinegar
3 tablespoons white sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup vegetable oil
Directions:
1. In a large salad bowl, place the cabbage, onion, green bell pepper, red bell pepper and carrot. Combine the vinegar, sugar, salt, pepper and vegetable oil in the bowl with the vegetables. Toss the mixture until the vegetables are fully coated with the marinade.
   
   
Cilantro Pesto  
Ingredients:
1 package of desired pasta (Manicotti, Farfalle, Orzo...)
1 bunch fresh cilantro
3-5 gloves garlic, minced
1 tablespoon white wine vinegar
1/4 cup grated parmesan cheese
1/2 teaspoon cayenne pepper
1/2 cup walnuts or pecans (optional)
salt to taste
1/2 cup olive oil
Directions:
1. Bring a large pot of salted water to a boil. Add the pasta, and return water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain well.
2. In an electric food processor or blender, blend cilantro, garlic, vinegar, Parmesan cheese, cayenne pepper, nuts, and salt. Add 1/4 cup of the olive oil, and blend the pesto. Add more olive oil until the pesto reaches your desired consistency.
3. Pour pesto in a small saucepan and warm over low heat, stirring constantly, until pesto begins to simmer. Pour over cooked pasta and toss.
   
   
Buttery Cooked Carrots  
Ingredients:
1 pound baby carrots
1/4 cup margarine
1/3 cup brown sugar
Directions:
1. Cook carrots in a large pot of boiling water until tender. Drain off most of the liquid, leaving bottom of pan covered with water. Set the carrots aside.
2. Stir margarine and brown sugar into the water. Simmer and stir until the margarine melts. Return carrots to the pot, and toss to coat. Cover, and let sit for a few minutes to allow flavors to mingle.
   
   
Red and Sweet Potato Salad  
Ingredients:
1 pound red potatoes, cut into 1-inch chunks
1/2 pound sweet potatoes, peeled and cut in 1-inch chunks
2 tablespoons red wine vinegar
1-1/2 teaspoons spicy brown mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup reduced-fat mayonnaise
2 tablespoons 2% milk
1 celery ribs, chopped
1/2 small red onion, chopped
2 tablespoons and 2 teaspoons minced fresh parsley
Directions:
1. Place the red potatoes in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and cook for 2 minutes. Add sweet potatoes; return to a boil. Reduce heat; cover and cook 8-10 minutes longer or until potatoes are fork-tender.
2. In a large bowl, whisk the vinegar, mustard, salt and pepper. Drain potatoes; add to vinegar mixture and stir gently to coat. Cool.
3. In a small bowl, combine mayonnaise and milk. Stir in the celery, onion and parsley. Gently stir into cooled potato mixture. Serve immediately or cover and chill.
   
   
Cabbage Jambalaya  
Ingredients:
1 pound ground beef
1 pound smoked sausage, cut into 1/4 inch slices
1 onion, chopped
3 stalks celery
1 clove chopped garlic
1 medium head cabbage, chopped
1 (14.5 ounce) can stewed tomatoes
14 1/2 fluid ounces water
1 cup uncooked rice
garlic salt to taste
Directions:
1. In a large stock pot over medium high heat, combine ground beef, smoked sausage, onion, celery and garlic. Cook until beef is evenly brown. Stir in cabbage, tomatoes, water and rice. Season with garlic salt. Bring to a boil, then reduce heat to low. Cover and cook for 35 to 40 minutes, or until rice is done.
   
   
Roasted Yams  
Ingredients:
3-4 Yams Peeled and cut into thick slices
2 teaspoons salt
2 teaspoons ground pepper
1/4 cup olive oil
Directions:
1.Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet or shallow baking dish with aluminum foil.
2. Arrange slices of potato in the prepared pan so they are overlapping slightly. Season with salt and pepper and then drizzle olive oil over them as evenly as possible.
3. Bake in the preheated oven until potatoes are tender and have begun to wrinkle around the edges, about 30 minutes.
   
   
Old Fashion Potato Salad  
Ingredients:
5 Potatoes
3 Eggs
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup sweet pickle relish
1/4 teaspoon garlic salt
1/4 teaspoon celery salt
1 tablespoon of preferred mustard
Ground black pepper to taste
1/2 cup mayonnaise
Directions:
1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
2. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
3. In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.
   
Recipes courtesy of Allrecipes.com, epicuriousrecipes.com, marthastewart.com, and Food.com

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