Grilled Asparagus, Pepper & Mushroom Salad
8 oz asparagus
5 oz baby greens
6 oz portabella mushrooms
1 medium red bell pepper
1 oz Parmesan cheese
Dressing:
1/4 cup olive oil
2 Tbs white wine vinegar
1 Tbs Dijon mustard
1 tsp sugar
1/8 tsp salt and pepper
Mix together dressing and set aside
brush pepper, mushroom and asparagus with 3 Tbs of dressing and grill until tender, turning over every few minutes. Take off grill and allow to cool. Cut asparagus mushrooms and peppers into small pieces and add to baby greens. Add the rest of the dressing to salad and toss. Sprinkle with parmesan and serve
5 oz baby greens
6 oz portabella mushrooms
1 medium red bell pepper
1 oz Parmesan cheese
Dressing:
1/4 cup olive oil
2 Tbs white wine vinegar
1 Tbs Dijon mustard
1 tsp sugar
1/8 tsp salt and pepper
Mix together dressing and set aside
brush pepper, mushroom and asparagus with 3 Tbs of dressing and grill until tender, turning over every few minutes. Take off grill and allow to cool. Cut asparagus mushrooms and peppers into small pieces and add to baby greens. Add the rest of the dressing to salad and toss. Sprinkle with parmesan and serve
Potato Leek Soup
Ingredients:
- 3 tablespoons butter
- 3 leeks, thinly sliced
- 1 medium or large onion, chopped
- 6 – 8 russet potatoes, thinly sliced
- 3 1/2 cups chicken broth (or enough to barely cover potatoes)
- 1 cup heavy cream
fresh ground black pepper to taste
1) Melt butter in a large saucepan over medium heat then add onions and leeks. Cook, stirring, until onions are limp and just slightly brown.
2) Add sliced potatoes to saucepan then pour in enough chicken broth to just barely cover the potatoes. Continue cooking over medium heat until potatoes are tender. Using a potato masher, mash and stir potatoes until desired consistency is reached. As you mash the potatoes and the soup thickens, turn down heat and stir frequently with a large spoon to prevent scorching on the bottom.
3) Add one cup of heavy cream (or more if you desire) and salt and black pepper to taste. Cook 15 minutes more over low heat, stirring frequently, then remove from heat and serve.
Notes: You don’t need to peel the potatoes as the peels add to the rustic texture of the soup. But make sure to scrub them thoroughly and remove any obvious blemishes before slicing. Although we always make it with chicken broth, this can easily become a vegetarian soup by simply using vegetable broth instead.
Strawberry Spinach Salad
Salad Ingredients:
1/4 small red onion, sliced
6 oz spinach
8 oz strawberries, hulled and quartered
1/4 cup almonds, toasted
Dressing Ingredients:
1 Lemon
2 tbsp white wine vinegar
1/3 cup sugar
1tbsp vegetable oil
1 tsp poppy seeds
Directions:
Zest lemon to measure 1/2 tsp. Juice lemon to measure 2 tbsp. combine zest, juice, vinegar, sugar,oil and poppy seeds in small bowl; whisk until blended.
Place spinach in large serving bowl. Add onion, strawberries and dressing; toss gently. Sprinkle with almonds and serve.
Salad Ingredients:
1/4 small red onion, sliced
6 oz spinach
8 oz strawberries, hulled and quartered
1/4 cup almonds, toasted
Dressing Ingredients:
1 Lemon
2 tbsp white wine vinegar
1/3 cup sugar
1tbsp vegetable oil
1 tsp poppy seeds
Directions:
Zest lemon to measure 1/2 tsp. Juice lemon to measure 2 tbsp. combine zest, juice, vinegar, sugar,oil and poppy seeds in small bowl; whisk until blended.
Place spinach in large serving bowl. Add onion, strawberries and dressing; toss gently. Sprinkle with almonds and serve.
Broiled Asparagus with Balsamic Glaze and Parmesan Shards
Ingredients:
1pounds asparagus spears
1 tablespoon olive oil
Table salt and ground black pepper
3/4 cup balsamic vinegar
1/4 cup extra-virgin olive oil
1/4 cup shaved Parmesan cheese
Directions:
1. Adjust an oven rack to the uppermost position and heat the broiler.
2. Toss the asparagus with the 1 Tbsp olive oil and salt and pepper to taste, then arrange the stalks in a single layer on a heavy rimmed baking sheet. Broil, shaking the pan halfway through to turn the spears, until the asparagus is tender and lightly browned, 8 - 10 minutes.
3. Meanwhile, bring the vinegar to a boil in an 8-inch skillet over medium-high heat. Reduce the heat to medium and simmer slowly until the vinegar is syrupy and reduced to 1/4 c, 15 - 20 minutes.
4. Arrange the asparagus on a platter. Drizzle the balsamic glaze and olive oil over the asparagus.
Scatter the cheese shavings on top and serve immediately.
1pounds asparagus spears
1 tablespoon olive oil
Table salt and ground black pepper
3/4 cup balsamic vinegar
1/4 cup extra-virgin olive oil
1/4 cup shaved Parmesan cheese
Directions:
1. Adjust an oven rack to the uppermost position and heat the broiler.
2. Toss the asparagus with the 1 Tbsp olive oil and salt and pepper to taste, then arrange the stalks in a single layer on a heavy rimmed baking sheet. Broil, shaking the pan halfway through to turn the spears, until the asparagus is tender and lightly browned, 8 - 10 minutes.
3. Meanwhile, bring the vinegar to a boil in an 8-inch skillet over medium-high heat. Reduce the heat to medium and simmer slowly until the vinegar is syrupy and reduced to 1/4 c, 15 - 20 minutes.
4. Arrange the asparagus on a platter. Drizzle the balsamic glaze and olive oil over the asparagus.
Scatter the cheese shavings on top and serve immediately.
Kale Chips
Ingredients:
- 1 bunch kale
- 1 tablespoon olive oil
- 1 teaspoon seasoned salt
Directions :
- Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
- 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.
- Bake until the edges brown but are not burnt, 10 to 15 minutes.
Veggie MeltsThis appetizer is great for any summer get together or picnic. They are so good we end up eating them for the meal sometimes! We like to use the baguettes from Serious Delights Bakery as they are made with local ingredients
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Ingredients:
Pre-heat oven to 425
Slice baguette in half inch slices and set aside. Slice zucchini in about quarter inch slices and set aside. Slice the tomato in thin slices and if they are large cut in half so they can fit on the bread slices without flopping over onto the pan.
In a small bowl place the 1 cup of mayonnaise and crush garlic into mayonnaise. Take basil and using scissors cut basil up in small pieces and add to mayonnaise mix. Using a fork stir mixture together until everything is mixed well.
Take mayonnaise mixture and spread a thin layer on each slice of bread and arrange bread on a cooking sheet, stone ware types work best as it keeps the bread from getting too soggy on the bottom. take zucchini slices and add one slice on top of each bread slice then place tomato slice on the top of the pile. Slice the mozzarella in thin slices and place on top of the veggies. Place pan of veggie melts in pre-heated oven and bake for 10 to 12 minutes or until the cheese has melted and started to brown. Remove from oven and let cool a few minutes before serving. Can be eaten while hot or when cool.
- 1 baguette
- 1 to 2 medium size zucchini
- 1 to 2 medium sized tomatoes (paste type are the easiest to work with but any kind will do)
- A few sprigs of fresh basil
- 1 garlic clove
- small block of mozzarella cheese
- 1 Cup Mayonnaise
Pre-heat oven to 425
Slice baguette in half inch slices and set aside. Slice zucchini in about quarter inch slices and set aside. Slice the tomato in thin slices and if they are large cut in half so they can fit on the bread slices without flopping over onto the pan.
In a small bowl place the 1 cup of mayonnaise and crush garlic into mayonnaise. Take basil and using scissors cut basil up in small pieces and add to mayonnaise mix. Using a fork stir mixture together until everything is mixed well.
Take mayonnaise mixture and spread a thin layer on each slice of bread and arrange bread on a cooking sheet, stone ware types work best as it keeps the bread from getting too soggy on the bottom. take zucchini slices and add one slice on top of each bread slice then place tomato slice on the top of the pile. Slice the mozzarella in thin slices and place on top of the veggies. Place pan of veggie melts in pre-heated oven and bake for 10 to 12 minutes or until the cheese has melted and started to brown. Remove from oven and let cool a few minutes before serving. Can be eaten while hot or when cool.
Kale with Tomato, Garlic and Thyme
Martha Stewart had several great Kale recipes on her website. Here is one that can be served in many ways.
Enjoy this saute as a side, toss with pasta for a main course, or serve on crostini.
Serves 4
Ingredients
Enjoy this saute as a side, toss with pasta for a main course, or serve on crostini.
Serves 4
Ingredients
- 1 tablespoons plus two teaspoons extra-virgin olive oil
- 2 cloves garlic
- 2 cups cherry tomatoes
- 1 1/2 teaspoons fresh thyme leaves
- 1 pound boiled, chopped kale leaves
- Coarse salt and ground pepper
- In a large skillet, heat 1 tablespoon olive oil over medium. Add garlic cloves, thinly sliced, and cook, stirring, until fragrant, 30 seconds. Add cherry tomatoes, quartered, and fresh thyme leaves. Cook until tomatoes begin to break down, 2 minutes. Add kale and cook until heated through, 2 minutes. Season with salt and pepper. Drizzle with 2 teaspoons oil.
Mediterranean Summer Salad
Ingredients
1. Cook orzo according to package directions.
2. Meanwhile, in a large bowl, combine tomatoes, basil, garlic, pine nuts, olives, feta, and spinach. Add cooked orzo.
3. In a small bowl, whisk together oil, vinegar, and salt and pepper to taste; toss with salad.
- 8 ounces orzo pasta
- 2 cups halved cherry tomatoes
- 1 cup fresh basil leaves, chopped
- 1 teaspoon minced garlic
- 1/4 cup toasted pine nuts
- 1/2 cup Greek olives such as kalamata, pitted and halved
- 4 ounces feta cheese, broken into large chunks
- 2 cups baby spinach leaves
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- Salt
- freshly ground black pepper
1. Cook orzo according to package directions.
2. Meanwhile, in a large bowl, combine tomatoes, basil, garlic, pine nuts, olives, feta, and spinach. Add cooked orzo.
3. In a small bowl, whisk together oil, vinegar, and salt and pepper to taste; toss with salad.