Posted by on Aug 8, 2012 in Carrots, Eggplant, Onions, Peppers, Zucchini | 0 comments

1 Medium Eggplant, diced

2-4 Small Onions (depending on your taste), sliced

1 Bell Pepper, diced

2  Medium Carrots, sliced or julienne

1 Medium Green Zucchini, sliced into half  circles

1 Medium Yellow Zucchini, sliced into half circles

1/2 Pint Grape Tomatoes, halved or Small Tomatoes, quartered

1 Clove Garlic, minced

Fresh Basil Leaves

2 T Olive Oil

1/2 Tsp Kosher Salt

2 T Tomato Paste

1 Tsp Balsamic Vinegar


Peel and dice eggplant, sprinkle w/ kosher salt and let set ~15 minutes in a colander. Do not rinse.

Saute onions,  peppers & carrots in olive oil until just tender,  add  zucchini, eggplant & garlic.  Saute until tender.  Stir in tomato paste & balsamic vinegar.  Cover and simmer 10 minutes.  Add tomatoes and basil.  Simmer 10-15 minutes more.

S & P to taste

Serve on it’s own, or over rice or pasta.

2-3 Servings.  Easily doubled.




Sauteed Green Beans

Posted by on Jul 17, 2012 in Green Beans | 0 comments

1/2 to 1 Lb Green Beans

2 T Sesame Oil

1 T Sesame Seeds


In large saute pan, heat sesame oil and saute green beans until just tender.

Transfer to serving dish and sprinkle w/ sesame seeds.

Wah Lah!



Pappardelle w/ Cabbage, Prosciutto & Sage

Posted by on Jul 17, 2012 in Cabbage | 0 comments

8 Oz Pappardelle (or other wide pasta)

1 T Olive Oil

1 Onion, sliced

Salt & Pepper

1/2 Head Cabbage, quartered, cored & sliced

1 C Chicken Broth

1/4 Lb Prosciutto, sliced & cut into strips (you can also use cooked bacon if you prefer)

2 T Unsalted Butter

2 T Fresh Sage, chopped


Cook pasta according to package.

Meanwhile, heat the oil in large skillet over medium-high heat.  Add onion and 1/4 tsp each of salt and pepper.  Cook until softened.

Add cabbage and broth.  Cook until cabbage begins to wilt (2-3 minutes).  Stir in prosciutto (or bacon), butter and sage.  Cook until butter has melted.

Serve over pasta.

Zucchini w/ Quinoa Stuffing

Posted by on Jul 17, 2012 in Zucchini | 0 comments

1/2 C Quinoa, rinsed

4 Medium Zucchini

1 15 0z Can of Cannellini Beans, rinsed

1 C Grape or Cherry Tomatoes, quartered

1/2 C Almonds, chopped

2 Cloves Garlic

3/4 C Parmesan, grated

4 T Olive Oil


Heat oven to 400 F.  In large saucepan, combine the quinoa and one cup of water and bring to a boil.  Reduce heat to medium-low, cover, simmer until quinoa is tender and water is absorbed (12-15 minutes).

Meanwhile, cut zucchini in half lengthwise and scoop out seeds.  Arrange in a large baking dish, cut side up.

Fluff quinoa and fold in beans, tomatoes, almonds, garlic, 1/2 cup of Parmesan and 3 tablespoons of the oil.

Spoon the mixture into the zucchini.  Top with remaining oil and Parmesan.  Cover with foil and bake until zucchini is tender (~25 minutes).  Remove the foil and bake until golden (~8-10 minutes).



Zucchini Pancakes

Posted by on Jul 17, 2012 in Zucchini | 0 comments

2 Medium Zucchini

2 T Grated Onion

2 Large Eggs, lightly beaten

6-8 T Flour

1 Tsp Baking Powder

1 Tsp Kosher Salt

1/2 Tsp Black Pepper

Unsalted Butter & Vegetable Oil


Preheat Oven to 300 F.

Grate zucchini into a bowl using the large side of box grater.  Stir in onions and eggs.  Stir in 6 tablespoons of the flour, baking powder, salt and pepper.  (If the batter gets too thin from the zucchini liquid, add remaining 2 T of flour).

Heat large saute pan over medium heat and melt 1/2 tablespoon of butter and 1/2 tablespoon oil together in pan.  When butter is hot, but not smoking, lower heat to medium-low and drop heaping soup spoons of batter into the pan.  Cook pancakes about 2 minutes each side, until browned.  Wipe out pan with paper towel between frying, add new butter and oil to pan.

Place the pancakes on a sheet pan and keep warm in the oven.  They can stay warm in the oven for up to 30 minutes.  Serve hot.

Makes about 10 (3″) pancakes.


Roasted Broccoli Pasta Salad

Posted by on Jul 17, 2012 in Broccoli | 0 comments

12 Oz (~3 Cups) Medium Shell Pasta

1 Bunch Broccoli (1.5 Lbs), cut into small florets

1/2 C Walnuts, roughly chopped

1/4 C Olive Oil

2 Cloves Garlic, chopped

Salt & Pepper

2 T Unsalted Butter

1/4 C Parmesan, grated


Heat oven to 400 F.

Toss broccoli, walnuts, oil, garlic, 1/2 tsp salt, 1/4 tsp pepper.  Place on rimmed baking sheet.  Roast, tossing once, until broccoli is tender (~15-18 minutes).

Cook pasta according to package.  Reserve 3/4 C of cooking water, drain pasta, return to pot.

Toss pasta with broccoli, butter and 1/2 cup of reserved pasta water if needed.

Sprinkle with Parmesan.



Zucchini w/ Ricotta Salata

Posted by on Jul 17, 2012 in Zucchini | 0 comments

4 Large Yellow Zucchini, halved lengthwise

1/2 C EVOO

2 T Fresh Oregano, roughly chopped

3 Oz Ricotta Salata

(Ricotta Salata is one of Italy’s most unusual and least understood sheep’s milk cheeses. The milk curds and whey used to make this cheese are pressed and dried even before the cheese is aged, giving this pure white cheese a dense but slightly spongy texture and a salty, milky flavor — like a dry Italian feta.)

2 T Pine Nuts, toasted


Heat grill to medium.  Place each zucchini half, cut side down, on the center of a 12 inch square piece of foil.  Season with salt and pepper.  Drizzle one tablespoon olive oil and sprinkle oregano over each half.

Bring sides of foil together and fold edges over to seal.  Transfer foil packets to grill and cook until tender, about 20-25 minutes.  Remove from heat.

Carefully open foil and transfer zucchini, cut side up, to a serving dish.  Pout any juices over top.  Sprinkle with ricotta salata and pine nuts.




Roasted Chicken

Posted by on Jul 3, 2012 in Chicken | 0 comments

1 Whole Chicken 4 Lbs.

Olive Oil or Melted Butter

S & P


Cavity Options:  Onion, Garlic, Orange, Lemon, Basil, Thyme, Rosemary.   Alone or mix and match.

Preheat oven to 425.

Rinse Chicken.

Salt cavity (Kosher) & Fill Cavity with your choice of the above

Brush chicken with olive oil or melted butter, sprinkle with salt & pepper and/or seasonings.

I have used paprika, curry & nutmeg.  Alone or together, depending on my mood!

Bake for 1-1 1/2 Hours or until the leg pulls away easily.


Broccoli Casserole

Posted by on Jul 3, 2012 in Broccoli | 0 comments

This is for those who like to put cheese on their vegetables!


6 Heads Broccoli

1 Can Cream of Mushroom or Chicken Soup

1/2 C Mayonaise (we like Hellman’s)

1/2 to 1 C Grated Cheese of Choice (but one that melts well)

1 Tsp Lemon Juice

1 C Crushed Cheese or Vegetable Crackers (we like Ritz vegetable)

S & P

Pimientos and/or Slivered Almonds Optional


Steam broccoli until just tender.  Sprinkle with Kosher salt.   Set aside in casserole dish.

In separate bowl combine soup, mayo, cheese, lemon juice and cheese.  Pepper to taste.  Pour over broccoli.

Top with crushed crackers, almonds and pimientos.

Bake at 350 for ~20 minutes or until crackers just begin to brown.


This is always a hit at Thanksgiving.  Big comfort food!




Broccoli with Toasted Garlic and Hazelnuts

Posted by on Jul 3, 2012 in Broccoli | 0 comments

1/2 C Hazelnuts

2 Bunches Broccoli (~3 pounds), cut into long florets

1/2 C EVOO

6 Cloves Garlic, sliced

2 T Fresh Lemon Juice

S & P  (preferably Kosher)

Heat oven to 375.  Spread the hazelnuts on rimmed baking sheet and toast 5-6 minutes, tossing occasionally until fragrant.  Chop roughly.

Steam broccoli just until tender (~4 to 5 minutes).  Transfer to platter.

In small saucepan cook the oil and garlic over low heat until garlic is just golden (~4 to 6 minutes).  Don’t burn garlic, it will turn bitter.  Transfer to small bowl and stir in the hazelnuts, lemon juice and 1/2 tsp each salt and pepper.  Drizzle over the broccoli.

Plain and Simple!  Yum!







Roasted Pear-Spinach Salad

Posted by on Jul 3, 2012 in Spinach | 0 comments

1 Tsp Butter

2 Firm-ripe Pears, cored and each cut into 8 wedges

1 1/2 Tsp Sugar

1/2 C Sliced Almonds or Chopped Pecans or Walnuts

1 C Dried Cranberries

8 Slices Ciabatta Bread

3 Oz Blue Cheese or Feta

1/2 C Cider Vinegar

2 T Honey

1 T Dijon Mustard

1/3 C EVOO

5-6 C Baby Spinach


Preheat oven to 450.  Grease baking sheet with butter.   Toss pear wedges with sugar and place on baking sheet, cut sides down.  Bake 15 minutes or until soft and browned on underside.  Transfer to waxed paper to cool.

Place nuts of choice on ungreased baking sheet and toast 3-5 minutes.  Transfer to bowl.  Stir in half the cranberries, set aside.

Reduce oven to 400.  Cut each slice of bread in half.  Brush both sides with a bit of olive oil and toast on baking sheet 3 minutes per side.  Remove from oven, crumble cheese and divide among toasts.  Return to oven and bake 4-5 minutes more.

Vinaigrette:  In blender (or food processor) combine remaining cranberries, vinegar, honey and mustard.  Blend until smooth.  Season with s & p.  With blender running add 1/3 C oil in a slow, steady stream.

In bowl, toss together the spinach, half the nut mixture and vinaigrette to taste.  Divide greens among plates, top with pears, toasts and additional nut mixture.  Serve immediately.


Spinach Salad Wraps

Posted by on Jul 3, 2012 in Spinach | 0 comments

5 T Red Wine Vinegar

1/4 C Sour Cream

2 T Sugar

2 Tsp Fresh Parsley, snipped

1 Tsp Salt

2 Cloves Garlic, minced

1/2 Tsp Dry Mustard

1 Tsp Olive Oil

5 C Baby Spinach

6 10 Inch Flour Tortillas

6 Slices Mozarella Cheese, halved

12 Slices Crisp Bacon

3 Hard Boiled Eggs, sliced


Dressing:  In a small bowl whisk together first seven ingredients until combined.  Whisk in olive oil.  Set aside.

Divide spinach among the flour tortillas.  Top with cheese, bacon and sliced eggs.  (you can also add onion, mushrooms or peppers if you like)

Drizzle with dressing.

Roll up tortillas and secure with toothpick, or you can wrap in waxed paper.



Zucchini Bread

Posted by on Jul 3, 2012 in Zucchini | 0 comments

3 Eggs

1 C Oil

1 T Vanilla

2 C  Brown Sugar

2 C Grated Zucchini, Unpeeled

3 C Flour

1 Tsp Salt

1 Tsp Baking Soda

1 Tsp Cinnamon

1/2 Tsp Nutmeg

1 C (total) optional nuts and/or chocolate chips or raisins


Beat eggs well.  Add oil, vanilla, sugar and zucchini.  Mix thoroughly.  Combine flour, salt, soda and spices in another bowl.  Add dry ingredients to wet and mix well.  Fold in any nuts, raisins or chocolate chips.  Pour into greased and floured loaf pans.  Bake 350 for about an hour.  Test with knife (if it comes out clean, it is done!)  Remove from pans after about 10-15 minutes to cool.  Makes 2 loaves.  Eat one, Freeze one!

Spinach Pockets

Posted by on Jun 28, 2012 in Spinach | 0 comments

1/2 Lb Fresh Spinach

1/2 C Freshly Grated Parmesan

1/2 C Ricotta Cheese

2 Scallions, thinly sliced

1 Egg

1/4 Tsp Kosher Salt

1/4 Tsp Ground Pepper

1 Package Phyllo Dough (12 sheets), Defrosted

3 T  unsalted butter, melted


Heat oven to 400 F.  In a large bowl, combine the spinach, Parmesan, ricotta, scallions, egg, salt and pepper.   Mix well and set aside.  Fold 1 sheet of phyllo in half crosswise and place on a lightly greased baking sheet.  Brush the top with melted butter.  Repeat twice.  Leaving a 2 inch border place 1/4 of the spinach mixture at one end of the pastry.  Roll up, tucking in the sides.  Brush with melted butter.   Repeat to make more individual pockets.

Bake until puffed and golden, ~ 30 minutes.

I like to play around with this recipe.  You could try a light olive oil if you are opposed to using the butter.  I have also tried different cheese.  Just have fun!


Creamy Leek & Yukon Gold Potato Soup

Posted by on Apr 23, 2012 in Leeks, Potatoes | 0 comments

6 T Butter

5 Medium Leeks (white parts only ~ 3 Cups)

5 Medium Yukon Gold Potatoes, peeled & chopped (~ 3 Cups)

3 Garlic Cloves, minced

7 C Chicken Stock

Salt & Pepper to taste

Chives for garnish


Melt butter in large heavy sauce pan over medium-high heat.  Add leeks and saute until tender and wilted, ~ 5 minutes.  Add potato and garlic and saute 2 minutes.  Add chicken stock and bring to a boil.  Reduce hat to medium-low.  Cover and simmer 30 minutes.  Working in batches, puree soup in blender until smooth**.  Return to pot.  Season with salt & pepper.

**Do not use cover when blending hot liquids.  Use a dish towel instead.



Roasted Pumpkin Soup

Posted by on Apr 23, 2012 in Pumpkin | 0 comments

5 to 6 Medium Carrots, chopped

1 Large Sweet Onion

2-3 Garlic Cloves

1 Pumpkin (3-4 Lbs), seeded & quartered


Kosher Salt


4 T Packed Brown Sugar

6 C Chicken Broth

1/4 Tsp Nutmeg

Chopped Chives for garnish


Preheat oven to 375.  Combine carrots, pumpkin, onion & garlic in bowl.  Drizzle with olive oil and toss until well coated.  Place on roasting pan and sprinkle with brown sugar, salt & pepper.  Roast for 45 – 60 minutes until tender.

Meanwhile, heat chicken broth.  Set aside.

Remove vegetables from oven.  In batches add vegetables and broth to blender and process until smooth.**

Place soup in sauce pan, add nutmeg and simmer for 15 – 20 minutes.  Garnish with chives.

**Do not use cover when blending hot liquids.  Use a dish towel instead.


Green Bean Salad

Posted by on Apr 23, 2012 in Green Beans | 0 comments

1 1/4 Lbs Fresh Green Beans

8 Sundried Tomatoes in oil (sliced) (reserve 1 T oil)

1/4 C Chopped Walnuts, toasted (350 oven for 5 minutes)

2 Garlic Cloves, minced

1/2 C Chopped Basil

3 T White Wine or Balsamic Vinegar

1 T Grated Parmesan Cheese

Salt & Pepper to taste


Steam the green beans until they are just about tender, but still crisp (~ 5 – 10 minutes).  Remove the beans to a serving bowl and toss with tomatoes, reserved oil and remaining ingredients.


Cherry Tomato Soup

Posted by on Apr 23, 2012 in Tomatoes | 0 comments

~ 30 Cherry Tomatoes

6 Basin Leaves

1/2 Small Onion

1/2 Red & Green Pepper

1/8 C Flour

1 C Milk

1 Tsp Chicken Bouillon

1 1/2 Tsp Fresh Dill

Dash of Pepper & Chili Powder


Pulse the tomatoes and basil in a blender, set aside.

Roux:  Pulse onion, garlic and peppers in blender and saute in olive oil until tender.  Add bouillon and flour.  Whisk in milk.  Continue until it thickens.

Add tomato and basil mixture.  Stir in dill.  Simmer 20- 30 minutes.


Beet & Cumin Soup

Posted by on Apr 23, 2012 in Beets | 0 comments

1 T Unsalted Butter

1 T Olive Oil

1 Large Onion

1 Large Garlic Clove

1 Tsp Cumin Seeds

1 1/2 Lbs Beets, scrubbed, trimmed, peeled & cut into chunks

3 C Chicken Stock

1/4 C Plain Yogurt

Chopped Fresh Parsley for garnish


In a large pot over mediumheat, heat butter and oil until foaming, then add onion, garlic and cumin seeds.  Cook until onion is soft, but not browned (about 8 minutes).  Add beets, toss well, then pour in stock.  Bring to a simmer, cover and cook until beets are tender (~20 – 30 minutes).

Puree small amounts of the soup in a blender**.  Season with salt & pepper.  Serve hot or chilled, with yogurt and parsley on top.

**When blending hot liquids, do not use blender cover.  Place a dish towel over the top and pulse.


Beet Salad

Posted by on Mar 28, 2012 in Beets | 0 comments

You can either boil or roast the beets.  If boiled, peel and slice afterwards.  If roasted,  peel and quarter first, toss with olive oil, spread on a roasting sheet and sprinkle with salt and pepper.   Bake at 450 ~20 minutes.

Once you have your prepared beets, toss with:


1/2 C olive oil

1/4 C vinegar (balsamic or flavored)

Salt & Pepper to taste (for boiled beets only)

Asparagus with Bacon

Posted by on Mar 28, 2012 in Asparagus | 0 comments

Preheat oven to 450.  Toss asparagus with 2 T olive oil and 4 oz cut up bacon.  Spread in a roasting pan. Roast turning once or twice until just tender.  Sprinkle with grated Parmesan.

Asparagus with Grape Tomatoes & Pesto

Posted by on Mar 28, 2012 in Asparagus | 0 comments

Grill 1 pint grape tomatoes, skewered, with the asparagus, brushing with olive oil.

Serve asparagus and tomatoes with your favorite pesto