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.

cooking.nytimes.com/recipes/

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.

saveur.com/grilled-greens-and-leek-tops-chile-garlic-sauce-recipe

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.

bonappetit.com/recipe/mashed-baked-potatoes-with-chives

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.

superhealthykids.com/whole-wheat-strawberry-beet-muffins-recipe/

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!

fifteenspatulas.com/pierogies-fifteen-spatulas-has-a-new-look/

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.

allrecipes.com/recipe/230103/buttery-garlic-green-beans/

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.

epicurious.com/recipes/food/views/carrot-muffins-15101