Monday, August 7, 2017

Carrot Pizza with Fontina and Red Onion

Ingredients:

  • For the carrot purée:
    • 2 tablespoons olive oil
    • 1/2 medium onion, chopped
    • 1/2 pound carrots (about 3-4 medium carrots), peeled and thinly sliced
    • 1/2 cup white wine
    • 1/2 teaspoon kosher salt
    • 1/4 cup mascarpone
    • 1/8 teaspoon cayenne pepper
  • For the pizza:
    • 1/2 pound prepared pizza dough, room temperature
    • All-purpose flour (for surface)
    • Olive oil (for brushing)
    • 8 ounces Fontina cheese, grated (about 2 cups)
    • 1/2 medium red onion, root intact and thinly sliced lengthwise into wedges
    • 1 cup (loosely packed) carrot fronds or baby arugula

Instructions:

  • For the carrot purée:
    1. Heat oil in a large skillet over medium-high until shimmering. Add onions and cook, stirring often, until translucent, about 2 minutes. Add carrots and cook, stirring occasionally, until beginning to brown, about 5 minutes, then add wine and cook, stirring often, until reduced by half, about 2 minutes.
    2. Reduce heat to medium-low, add salt and 1 cup water, and stir to combine. Cover and simmer until carrots are tender and most of the liquid has evaporated, about 15 minutes.
    3. Transfer mixture to a blender. Add mascarpone, cayenne, and 1/4 cup water. Remove stopper from lid or leave lid slightly ajar, cover with a towel (hot liquids can splatter), and purée until smooth.
  • For the pizza:
    1. Place 2 overturned rimmed baking sheets in the upper and lower thirds of oven and preheat to 450°F.
    2. Divide dough in half on a lightly floured surface and form into 2 balls. Roll out balls into ovals about 6x10 inches in size (make sure they fit on baking sheets). Remove preheated sheets from oven and brush bottoms with oil. Carefully place dough on sheets and brush with more oil. Return to oven and bake until dough is beginning to brown, about 5 minutes.
    3. Spread reserved carrot purée evenly on pizzas, then sprinkle with cheese and onion. Return to oven and bake pizzas, rotating the sheets and swapping their positions on the oven racks halfway through, until cheese is melted and bubbling, 10–12 minutes. Transfer pizzas to cutting boards, top with carrot fronds, and slice.
  • Do ahead:
    Carrot purée can be made up to 2 days in advance and stored in the refrigerator until you're ready to assemble the pizza.

Coconut Curry Tomato Sauce

Ingredients:

  • 2 tablespoons peanut or canola oil
  • 1 medium onion, thinly sliced
  • 1 garlic clove, minced
  • 1 jalapeño, seeded and minced
  • 1/2 tablespoon minced fresh ginger
  • 1 1/2 tablespoons mild curry powder
  • One 28-ounce can peeled tomatoes, chopped and juices reserved (Or, try roasting your CSA tomatoes and then peeling them out of their skins)
  • One 14-ounce can unsweetened coconut milk
  • 1 teaspoon sugar
  • Salt and freshly ground pepper
  • 2 tablespoons chopped cilantro

Instructions:

  • In a large saucepan, heat the oil until shimmering. Add the onion, garlic, jalapeño and ginger; cook over moderately high heat, stirring, until softened, 5 minutes. Add the curry powder and cook until fragrant, 1 minute. Add the tomatoes and their juices, the coconut milk and sugar; bring to a boil. Season with salt and pepper and simmer over moderate heat, stirring occasionally, until slightly thickened, 20 minutes. Stir in the cilantro and transfer to a bowl.

    Make Ahead

    The sauce can be refrigerated for up to 5 days.
    Applications
    Use as a poaching liquid for chicken, shrimp, lamb, pork and vegetables. Add to a sauté at the last minute. Toss with boiled potatoes or serve over rice. Mix with chicken stock and vegetables or seafood for a quick soup.

Caponata

Ingredients

  • 1 ½ pounds eggplant (1 large), roasted
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 stalks celery, from the inner, tender stalks (the heart), diced
  • 3 large garlic cloves, minced
  • 2 red bell peppers, diced
  •  Salt to taste
  • 1 pound ripe tomatoes, preferably romas, peeled, seeded and finely chopped, or 1 14-ounce can crushed tomatoes (in puree)
  • 3 heaped tablespoons capers, rinsed and drained
  • 3 tablespoons coarsely chopped pitted green olives
  • 2 tablespoons plus a pinch of sugar
  • 3 tablespoons red or white wine vinegar or sherry vinegar (more to taste)
  •  freshly ground pepper to taste

Instructions:

  • Roast the eggplant, allow to cool and chop coarsely.
  • Heat 1 tablespoon of the oil over medium heat in a large, heavy nonstick skillet and add the onion and celery. Cook, stirring, until the onion softens, about 5 minutes, and add the garlic. Cook together for a minute, until the garlic begins to smell fragrant, and add the peppers and 1/2 teaspoon of salt. Cook, stirring, until just about tender, about 8 minutes. Add another tablespoon of oil and the eggplant, and stir together for another 5 minutes, until the vegetables are tender. The eggplant will fall apart, which is fine. Season to taste.
  • Add the tomatoes to the pan with about 1/2 teaspoon salt and a pinch of sugar. Cook, stirring and scraping the bottom of the pan often, for 5 to 10 minutes, until the tomatoes have cooked down somewhat and they smell fragrant. Add the capers, olives, remaining sugar, and vinegar. Turn the heat to medium-low and cook, stirring often, for 20 to 30 minutes, until the vegetables are thoroughly tender and the mixture is quite thick, sweet, and fragrant. Season to taste with salt and pepper and remove from the heat. Allow to cool to room temperature. If possible, cover and chill overnight. Serve at room temperature.

“Tandoori” Carrots with Vadouvan Spice and Yogurt


Ingredients:

  • 2 tablespoons vadouvan-- What’s vadouvan, you ask? It’s an exotic spice blend, a French-Indian formula that includes onion, shallots, and garlic added to a currylike mix.
  • 2 garlic cloves finely grated, divided
  • ½ cup plain whole-milk Greek yogurt, divided
  • 5 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 1 pound small carrots, tops trimmed, scrubbed
  • ¼ teaspoon ground turmeric
  • 2 tablespoons fresh lemon juice
  • Very coarsely chopped cilantro leaves with tender stems and lemon wedges (for serving)

Instructions:

  • Preheat oven to 425°. Mix vadouvan, half of garlic, ¼ cup yogurt, and 3 Tbsp. oil in a large bowl until smooth; season with salt and pepper. Add carrots and toss to coat. Roast on a rimmed baking sheet in a single layer, turning occasionally, until tender and lightly charred in spots, 25–30 minutes.
  • Meanwhile, heat turmeric and remain­ing 2 Tbsp. oil in a small skillet over medium-low, swirling skillet, until fragrant, about 2 minutes. Remove from heat.
  • Whisk lemon juice, remaining garlic, and remaining ¼ cup yogurt in a small bowl; season with salt and pepper.
  • Place carrots (along with crunchy bits on baking sheet) on a platter. Drizzle with yogurt mixture and turmeric oil and top with cilantro. Serve with lemon wedges.

Grilled Zucchini and Leeks with Walnuts and Herbs


Ingredients:

  • ⅓ cup walnuts
  • 1 garlic clove, finely grated
  • 2 tablespoons fresh lemon juice
  • 5 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 2 large leeks, white and pale-green parts only, halved lengthwise with some root attached
  • 2 large zucchini (about 1 lb.), halved lengthwise
  • ½ cup (lightly packed) fresh flat-leaf parsley leaves with tender stems

Instructions:

  • Prepare grill for medium-high heat. Toast walnuts in a dry small skillet over medium heat, tossing often, until fragrant, about 5 minutes. Chop very coarsely. Toss warm walnuts with garlic, lemon juice, and 3 Tbsp. oil in a large bowl; season with salt and pepper.
  • Brush leeks and zucchini with remaining 2 Tbsp. oil; season with salt and pepper. Grill vegetables, turning often, until tender and charred in spots, 5–8 minutes for leeks, 8–10 minutes for zucchini.
  • Transfer vegetables to a cutting board. Trim roots from leeks and cut leeks and zucchini into bite-size pieces. Add vegetables and parsley to bowl with walnuts and toss to combine; season vegetables with salt, pepper, and more lemon juice, if desired.

Creamy Roasted Tomato and Eggplant Sauce

Ingredients

  • 2 cups eggplant cubed
  • 1 onion, roughly chopped
  • 3 cups tomatoes, roughly chopped - I used heirlooms but cherry or any other version will work as well
  • 3 large or 4 medium cloves of garlic
  • ¼ cup olive oil
  • 1 tsp salt
  • ½ tsp pepper
  • 2 tsp Italian seasoning - I used a pre-made blend but it's basically a mixture of basil, oregano, basil, thyme, parsley, etc.
  • 2 cups non dairy milk (soy, almond, etc.)
  • 16 oz pasta ( you can also put this over polenta, veggies or another grain if pasta ain't your thing...)
  • 1 cup basil, diced

Instructions:

  • Preheat oven to 375. In order to not have to reheat the sauce, it's best to have the milk heated or at room temp so you can take out of the fridge.
  • Place eggplant, tomato onion and garlic on a roasting pan. Add olive oil and spices. Mix until well coated.
  • Roast in oven for 40 minutes or until eggplant begins to brown and tomatoes soften.
  • Meanwhile, cook pasta according to directions.
  • If milk is chilled, slightly heat in a pan until warm. Skip this step if milk is at room temperature.
  • Add all the veggies from your roasting pan and milk into a high speed blender. Mix until combined. Taste and add any additional spices. I added a dash more of the salt, pepper and Italian seasoning. You can also add red pepper flakes to spice it up! If sauce is not warm enough, you can heat further in a pan.
  • Once pasta is cooked and drain, top with sauce and a sprinkle of basil and enjoy.

Monday, July 24, 2017

Panzanella with Mozzarella and Herbs


Ingredients:

  • 4 ounces ciabatta or baguette, preferably stale, cut into 1-inch cubes (about 3 cups)
  • 6 tablespoons extra-virgin olive oil, more to taste
  • ¾ teaspoon kosher sea salt, more to taste
  • 2 pounds very ripe tomatoes, preferably a mix of varieties and colors
  • 6 ounces fresh mozzarella, torn or cut into bite-size pieces
  • ½ cup thinly sliced red onion, about half a small onion
  • 2 garlic cloves, grated to a paste
  • 2 tablespoons red wine vinegar, more to taste
  • 1 tablespoon chopped fresh oreganoor thyme (or a combination)
  •  Large pinch red pepper flakes(optional)
  • ½ teaspoon Dijon mustard
  •  Black pepper, to taste
  • ½ cup thinly sliced Persian or Kirby cucumber, about 1 small cucumber
  • ½ cup torn basil leaves
  • ¼ cup flat-leaf parsley leaves, roughly chopped
  • 1 tablespoon capers, drained

Instructions:

  • Heat oven to 425 degrees. Spread the bread cubes on a rimmed baking sheet and toss with 2 tablespoons oil and a pinch of salt. Bake until they are dried out and pale golden brown at the edges, about 7 to 15 minutes. Let cool on a wire rack.
  • Cut tomatoes into bite-size pieces and transfer to a large bowl. Add mozzarella, onions, garlic paste, 1 tablespoon vinegar, oregano or thyme, 1/4 teaspoon salt and the red pepper flakes if using. Toss to coat and set aside.
  • In a medium bowl, combine remaining 1 tablespoon vinegar, the mustard, 1/4 teaspoon salt and some black pepper to taste. While whisking constantly, slowly drizzle in the remaining 4 tablespoons olive oil until the mixture is thickened. Stir in cucumbers, basil and parsley.
  • Add bread cubes, cucumber mixture and capers to the tomatoes and toss well. Let sit for at least 30 minutes and up to 4 hours before serving. Toss with a little more olive oil, vinegar and salt if needed just before serving.

Grilled Greens and Leek Tops with Chili Garlic Sauce


Ingredients:

  • 1 red bell pepper, halved lengthwise
  • 1 Fresno chile, halved lengthwise
  • 6 garlic cloves, unpeeled
  • 1⁄4 cup olive oil
  • Kosher salt and freshly ground black pepper
  • 1 tsp. honey
  • 6 large leeks
  • 1 bunch collard greens (12 oz.), stems removed and leaves torn into large pieces

Instructions:

  • Heat the oven to 400°. On a foil-lined baking sheet, toss the bell pepper and chile halves the garlic and 2 tablespoons of the olive oil. Season with salt and pepper, and bake until the chile and garlic are tender, 15 to 20 minutes. Using tongs, transfer the chile halves and garlic to a work surface. Flip the pepper halves and continue baking until tender, about 20 minutes. Transfer the peppers to a work surface and reserve the cooking oil; you should have about 1 tablespoon. Peel the peppers, chiles, and garlic, and purée in a blender with the reserved cooking oil, 1 tablespoon olive oil, and the honey. Scrape the chile-garlic sauce into a bowl and season with salt and pepper.
  • Light a grill. Trim the leeks, reserving only the dark green tops and light green outer leaves. In a large bowl, toss the leeks with the collard greens and remaining 1 tablespoon olive oil, and season with salt and pepper. Arrange the leeks and collard greens on the grill and cook, turning once, until lightly charred, 8 to 10 minutes.
  • Turn the heat off on half the grill or remove the grill grate and rake the coals to one side. Pile the leeks and collard greens on the indirect side of the grill and close the lid. Let the greens steam until very tender, about 15 minutes. Spread the chile-garlic sauce on a large platter and then pile the greens on top.

Mashed Baked Potatoes with Chives


Ingredients

  • 2 pounds russet potatoes, scrubbed
  • 2 pounds Yukon Gold potatoes, scrubbed
  • 1 head of garlic, halved crosswise
  • 1 tablespoon olive oil
  • Kosher salt, freshly ground pepper
  • 2 cups half-and-half, warmed
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons finely chopped chives

Instructions:

  • Arrange a rack in lower third of oven; preheat oven to 425°. Prick potatoes all over with a fork and place on a foil-lined rimmed baking sheet. Place garlic on a piece of foil and drizzle with oil; season with salt and pepper. Fold edges of foil up and over garlic and crimp to close, creating a tight packet. Place on baking sheet with potatoes and roast until a knife slides easily through flesh of potatoes, 65–75 minutes. Let potatoes and garlic cool slightly.
  • Halve potatoes lengthwise, then use a fork to scrape flesh into a large saucepan (include skins if you want to add a little texture). Squeeze garlic cloves from skins into pan. Smash mixture with a potato masher until mostly smooth with only a few lumps.
  • Combine half-and-half and butter in a large measuring cup and pour 1 cup into potato mixture, stirring with a wooden spoon until incorporated and smooth. Stir in another cup half-and-half mixture; season generously with salt and pepper.
  • If serving immediately, stir in remaining half-and-half mixture and top with chives.
  • If making ahead, smooth potatoes to make a flat, even surface and pour remaining half-and-half mixture over (don’t stir in). Remove from heat and cover with plastic wrap.

Whole Wheat Strawberry Beet Muffins


Ingredients:

  • 3 cup – strawberries
  • 1 cup – beet
  • 3 1/2 cup – flour, whole wheat
  • 1 tablespoon – baking powder
  • 2 teaspoon – baking soda
  • 2 teaspoon – cinnamon
  • 1 teaspoon – salt
  • 3 cup – applesauce, unsweetened
  • 1/2 cup – sugar
  • 2 large – egg
  • 1 teaspoon – vanilla extract

Instructions:

  • Preheat oven to 350* F. Grease or line a standard muffin tin.
  • Rinse and dice a 16 ounce package of strawberries into very small pieces. Rinse, peel, and grate 1 cup of fresh beets (be careful, they stain!).
  • Mix dry ingredients: flour, baking powder and soda, cinnamon, and salt.
  • In a large bowl, combine applesauce, sugar, eggs, and vanilla. Stir in 1 cup beets and all but about 3/4 cups of the strawberries (this is reserved for topping later). Smashing the strawberries as you mix is a great way to release their juices into the batter.
  • Slowly add dry ingredient mixture into the applesauce mixture.
  • Spoon mixture into muffin tin, filling each about 3/4 full. Top with sprinkles of set-aside strawberry chunks. Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean. Allow to cool to room temperature before eating.

Crispy Fried Pierogies with Caramelized Onions

 

Ingredients:

FOR THE PIEROGIES:
  • 15 oz all purpose flour (3 cups)
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 3 eggs, whisked
  • 1 cup sour cream
  • 1 yellow onion, thinly sliced
  • 5 tbsp butter
FOR THE MASHED POTATOES:
  • 1 lb russet potato
  • 2 tbsp whole buttermilk
  • 1 tbsp heavy cream
  • 2 tbsp melted butter
  • 2 scallions, chopped
  • 2 cloves garlic, minced
  • salt and pepper

Instructions:

  • To make the mashed potatoes: Prick the potato all over with a fork and microwave for about 8 minutes until fork tender.  Peel the skin off, and either mash with a fork or masher, or preferably use a food mill.  Add the buttermilk, heavy cream, butter, scallions, and garlic to it, and season to taste with salt and pepper. Set aside for later.
  • Whisk to combine the flour, baking powder, and salt.  Add the eggs and sour cream, and mix until it forms a dough.  Knead the dough gently on a lightly floured surface until firm and smooth.  Add more flour if needed, and roll the dough out until very thin, about 1/8 inch thick. Use a biscuit cutter to cut circles.
  • Bring a big pot of water to a boil, and season with salt.
  • Fill each dough circle with a small spoonful of mashed potatoes, and pinch the ends into a half circle to close it.  Crimp the edges tightly closed with a fork.  Repeat with remaining ingredients.
  • Boil the pierogies for 3 minutes, then remove from the water to drain.
  • Heat up a skillet over medium heat and add 1 tbsp of butter.  Add a small handful of yellow onion, and add just enough pierogies to the pan for a single layer.
  • Fry the pierogies for about 2-3 minutes on each side, until golden brown and crispy.  Repeat with the remaining pierogies.  Serve the crispy fried onions with the pierogies, and enjoy!

Buttery Garlic Green Beans

 

Ingredients

  • 1 pound fresh green beans, trimmed and snapped in half
  • 3 tablespoons butter
  • 3 cloves garlic, minced
  • 2 pinches lemon pepper
  • salt to taste

Instructions:

  • Place green beans into a large skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans start to soften, about 5 minutes. Drain water. Add butter to green beans; cook and stir until butter is melted, 2 to 3 minutes.
  • Cook and stir garlic with green beans until garlic is tender and fragrant, 3 to 4 minutes. Season with lemon pepper and salt.

Carrot Muffins


Ingredients:

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1/4 teaspoon salt
  • 1 1/4 cups sugar
  • 1/4 pound carrots
  • 1/2 cup pecans
  • 1/2 cup raisins
  • 1/4 cup sweetened flaked coconut
  • 3 large eggs
  • 1 cup corn oil
  • 2 teaspoons vanilla
  • 1 Granny Smith apple

Instructions:

  • Preheat oven to 350°F. and oil eighteen 1/2-cup muffin cups.
  • Into a large bowl sift together flour, baking soda, cinnamon, and salt and whisk in sugar. Coarsely shred enough carrots to measure 2 cups and chop pecans. Add shredded carrots and pecans to flour mixture with raisins and coconut and toss well.
  • In a bowl whisk together eggs, oil, and vanilla. Peel and core apple and coarsely shred. Stir shredded apple into egg mixture and add to flour mixture, stirring until batter is just combined well. Divide batter among muffin cups, filling them three fourths full, and bake in middle of oven until puffed and a tester comes out clean, 15 to 20 minutes.
  • Cool muffins in cups on racks 5 minutes before turning out onto racks to cool completely. Muffins keep in an airtight container at room temperature 5 days.

Sautéed Cabbage


Ingredients:

  • 2 Tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced or pressed
  • 1 medium head green cabbage, sliced into ¾" thick slices
  • 2 Tablespoons butter, cut into 2 pieces
  • Salt and pepper to taste
  • Red pepper flakes, optional

Instructions:

  • Heat a 12" skillet with olive oil over medium heat. Add the chopped onion and cook until onion is softened, about 3-4 minutes. Add the garlic and stir, cooking an additional 30 seconds.
  • Turn heat up to medium-high heat and add about ⅓ of the cabbage. Stir to mix onions and garlic with the cabbage. Now leave it alone and let the cabbage start to brown, but be careful not to let it burn. Using a spatula, turn the cabbage over and let other side brown slightly. Season lightly with a dash of salt.
  • Add another ⅓ of the cabbage and 1 tablespoon butter. Flip cabbage again after a couple minutes.
  • Finish with remaining cabbage and last tablespoon of butter. Once cabbage is browned to your liking, add more salt to taste and pepper, if desired. Remove from heat, season with red pepper flakes, if desired. Serve.

Mini Lemon Sour Cream Pound Cakes with Beet Glaze

 

Ingredients

For the Mini Lemon Sour Cream Pound Cakes: (makes six 5-inch cakes)
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/4 plus 1/8 teaspoons baking powder
  • 1 cup plus 2 tablespoons granulated sugar
  • zest from 2 lemons
  • 1 cup (2 sticks) unsalted butter
  • 3 large eggs
  • 1/4 cup freshly-squeezed lemon juice
  • 1/4 cup (2 ounces) sour cream

 

For the Beet Glaze:
(makes around 1 cup)
  • 1 medium beet

  • 2 tablespoons freshly squeezed lemon juice

  • 1 cup confectioner's sugar, sifted

Instructions:

For the Mini Lemon Sour Cream Pound Cakes:
  • Preheat the oven to 350 (F). Prepare your mini cake pan by spraying each cavity with baking spray; set aside.
  • In a medium bowl, gently whisk together 1 3/4 cups all-purpose flour, 1/2 teaspoon kosher salt, and 1/4 plus 1/8 teaspoons baking powder until well combined. Set aside.
  • In the bowl of a freestanding electric mixer fitted with a paddle attachment, combine 1 cup plus 2 tablespoons granulated sugar and the zest from 2 lemons. Paddle the two ingredients together on the mixer's lowest speed for a minute or so — this will release the oils from the lemon zest and infuse into the sugar. After a minute, add 1 cup unsalted butter and increase the mixer to medium speed. Continue beating until the mixture is light and fluffy, about 3 minutes.
  • While butter and sugar is creaming, combine 3 large eggs, 1/4 cup freshly squeezed lemon juice and 1/4 cup sour cream in a large liquid measuring cup. Gently whisk together until combined. 
  • With the mixer on medium speed, alternately add the dry ingredients (from the 2nd step) in three batches and the wet ingredients (from the 4th step) in two batches, starting and ending with the dry ingredients. Beat until the batter is just combined, before scraping down the sides of the bowl and folding in the rest of the unmixed ingredients by hand with a rubber spatula.
  • Use a cookie dough scoop to to scoop approximately 1/2 cup of batter into each prepared muffin cavity. Bake for 20 to 25 minutes, until the tops of the cake appear matte and the shiny center has disappeared — do not bake until the cakes are golden, or they'll be too dense and dry. Allow the cakes to cool in the pans on a wire rack for 5 minutes before turning them out onto the wire rack to cool completely. Allow the cakes to cool completely before glazing.
  • For the Beet Glaze:
  • Preheat the oven to 450 (F).
  • Peel the skin from 1 medium beet and cut into quarters. Roast in the preheated oven for 30 to 35 minutes until tender. Once tender, allow the beet to cool in the pan on a wire rack until cooled completely.
  • Once the beet is completely cooled, combine the beet quarters with 2 tablespoons freshly squeezed lemon juice in the bowl of a blender or a food processor. Blend on high until the beets form a smooth puree. Strain the puree into a small bowl — you should have 1 - 2 tablespoons of bright pink beet-lemon juice.
  • Add 1 tablespoon of the juice to a bowl containing 1 cup confectioner's sugar. Whisk to combine until completely smooth. If your mixture is still lumpy, you can add more juice one teaspoon at a time, but be careful not to add too much at once or your glaze will be too liquidy. Use immediately — if you wait too long, the glaze will set and be difficult to work with.

Cucumber Salad


Ingredients:

  • 2 medium cucumbers, thinly sliced 
  • 1/3 cup cider or white vinegar
  • 1/3 cup water 
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • Chopped fresh dill weed or parsley, if desired

Instructions:

  • Place cucumbers in small glass or plastic bowl.
  • In tightly covered container, shake remaining ingredients except dill weed. Pour over cucumbers. Cover and refrigerate at least 3 hours to blend flavors.
  • Drain cucumbers. Sprinkle with dill weed. Store covered in refrigerator.

Shrimp and Fennell Spaghetti with Garlic


Ingredients:

  • 2 medium fennel bulbs
  • 3 clove garlic
  • 1 lb. spaghetti
  • 2 tbsp. olive oil
  • 1 tsp. sugar
  • 1 tsp. crushed red pepper
  • salt
  • 1 can no-salt-added diced tomatoes
  • 1 lb. medium shrimp
  • 2 c. frozen peas

Instructions:

  • Heat large covered sauce pot of salted water to boiling on high.
  • While water heats, core and thinly slice fennel; reserve fronds for garnish. Thinly slice garlic.
  • Add spaghetti to boiling water and cook for 2 minutes less than label directs.
  • Meanwhile, in 12-inch skillet, heat oil on medium-high. Add fennel, garlic, sugar, red pepper, and 1/4 teaspoon salt. Stir well, cover, and cook 5 minutes or until tender and brown, stirring occasionally. Stir in tomatoes and cook 5 minutes.
  • Add shrimp to spaghetti in boiling water. Cook 2 minutes with pasta. Drain spaghetti and shrimp and return to pot. Add tomato mixture, peas, and 1/4 teaspoon salt. Toss on medium-low 2 minutes or until well mixed. Garnish with fennel fronds.

Garlicky Swiss Chard


Ingredients

  • 2 bunches Swiss chard, stems removed
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  •  Large pinch crushed red pepper flakes
  •  Salt

Instructions

  • Stack chard leaves on top of one another (you can make several piles) and slice them into 1/4-inch strips.
  • Heat oil in a very large skillet (or use a soup pot). Add garlic and red pepper flakes and sauté for 30 seconds, until garlic is fragrant. Stir in the chard, coating it in oil. Cover pan and let cook for about 2 minutes, until chard is wilted. Uncover, stir and cook for 2 minutes longer. Season with salt.