15 Apr Arugula Salad

Ingredients:

  • 2 slices of thinly sliced prosciutto
  • 1 tablespoon olive oil
  • 1 tablespoon white balsamic vinegar
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 4 cups baby arugula
  • 1 Bosc or Anjou pear, thinly sliced
  • 1/4 cup dried cranberries
  • 1/4 cup crumbled Roquefort
  • Sea salt and pepper to taste

Directions:

  1. Preheat oven to 400 degrees. On a sheet tray lined with foil, lay prosciutto slices flat. Transfer baking sheet to oven and roast for 10 minutes or until dried and crispy. Allow to cool.
  2. In a small bowl, combine olive oil, balsamic, honey, and mustard. Mix until combined and season with salt and pepper.
  3. In a large bowl, combine arugula, pears, cranberries, and Roquefort. Pour the dressing over the salad and toss until the salad is evenly coated. Top with stumbled crispy prosciutto. Serve immediately.
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19 Aug Spicy Beef Brisket

Make sandwiches by adding your favorite BBQ sauce, thinly sliced onions or pickles, and a freshly baked bun.

Ingredients:

  • 2 T salt
  • 1 T garlic powder
  • 1 T onion powder
  • 1 T ground black pepper
  • 1 T sugar
  • 2 tsp dry mustard
  • 1 bay leaf, crushed
  • 4 lbs beef brisket, trimmed
  • 1 1/2 cups beef stock

Directions:

1.  Preheat the oven to 350.

2.  Make a dry rub by combining salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf.

3.  Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.

4.  Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300, cover pan tightly and continue cooking for 3 hours, or until fork-tender.

5.  Trim the fat and chop. Top with juice from the pan or make sandwiches with your favorite sauce and toppings.

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12 Aug Quick Tomato Tart

Ingredients:

  • 1 sheet prepared puff pastry, thawed
  • 3 T dijon mustard
  • 12 oz sliced fresh tomatoes
  • 3 T fresh basil leaves, chopped
  • 10 oz mozzarella or goat cheese
  • Salt and freshly ground pepper to taste

Directions:

1.  Cut pastry to fit buttered pie or tart pan, or line rectangular pan with it.

2.  Spread a layer of dijon mustard on the pastry, leaving 1-inch edge.

3.  Arrange tomato slices on mustard layer, then scatter basil leaves atop tomato slices.

4.  Slice or crumble cheese onto basil and season to taste with salt and pepper.

5.  Bake at 375 for 10-12 minutes or until cheese softens and crust browns.

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05 Aug Grilled Shrimp and Bread Salad

Ingredients:

  • 1/2 cup sherry vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 garlic clove, minced
  • 1/4 tsp salt
  • 1/4 teaspoon freshly ground pepper
  • 1 lb large shrimp, peeled and deveined
  • 6 thick slices day-old country-style or sourdough bread
  • 1 lb tomatoes, chopped
  • 1/3 cup pitted kalamata olives, coarsely chopped
  • 1/4 cup chopped fresh basil
  • Salt and freshly ground pepper

Directions:

1.  Preheat grill to medium-high heat.

2.  Whisk together first 5 ingredients in a small bowl.

3.  Toss shrimp with 2 T of the vinaigrette. Grill shrimp, two minutes on each side or until pink. Grill bread slices 1 minute on each side or until toasted. Cut bread into 1-inch cubes.

4.  Combine bread, shrimp, tomatoes, olives, and basil in a large bowl; add remaining vinaigrette, and toss well. Season with salt and pepper. Can be refrigerated up to 2 hours before serving.

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29 Jul Stuffed Zucchini

Ingredients:

  • 4 med zucchini, sliced in half lengthwise
  • 2 T extra virgin olive oil
  • 1/4 cup finely chopped onion
  • 3 cloves garlic, finely chopped
  • 1/4 cup finely chopped mushrooms
  • 1/4 cup finely chopped celery
  • 2 T dry white wine
  • 1 lb lean ground beef
  • 3 T chopped fresh basil
  • 1 teaspoon chopped fresh rosemary
  • 3/4 cup grated Parmesan cheese
  • 1 egg, beaten
  • 2 T butter, softened
  • 2 tsp salt
  • 2 tsp pepper

Directions:

1.  Preheat the oven to 375°F. Scoop out the insides of the zucchini halves, reserving cored halves and insides.

2.  Saute onions over medium heat for 1 to 2 minutes; add mushrooms, then celery and reserved zucchini insides and continue to cook for 2 to 3 minutes. Add white wine and cook 1 minute. Add beef and cook until brown, approximately 8 minutes. Stir in basil and rosemary. Remove from heat and allow to cool.

3.  Once cooled, blend in the cheese, egg, butter, salt, and pepper. Fill the cored zucchini with the mixture.

4.  Fill a baking pan with 1/4 inch of water. Place the filled zucchini halves in the pan and bake for 40 minutes, until golden brown.

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23 Jul Farmers Market Pasta

Ingredients:

  • 3 garlic cloves, minced
  • 3 T Sherry or white wine vinegar
  • 1/3 cup olive oil, plus more for drizzling
  • 1 1/2 pounds cherry tomatoes, halved
  • 3 ears corn removed from cob
  • 1 1/2 pounds medium zucchini
  • 8 to 9 ounces linguine
  • 1/2 cup thinly sliced red onion (optional)
  • 1 cup chopped basil and/or mint
  • Parmesan cheese

Directions:

1.  Mince and mash garlic to a paste with 1/2 tsp salt, then stir together with vinegar, oil, and 1 tsp salt in a large bowl. Add tomatoes and stir gently, then set aside.

2.  Peel lengthwise ribbons from zucchini with a vegetable peeler.

3.  Cook pasta according to package directions until al dente. Just before pasta is done, stir in zucchini ribbons and corn and cook 15 seconds.

4.  Drain pasta and vegetables together in a large colander and add to tomato mixture with onion (if using), then toss gently. Add herbs and toss gently, serving with parmesan.

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15 Jul Corn and Zucchini Salad with Feta

Ingredients:

  • 4 ears of corn, husked, kernels removed
  • 4 small zucchini thinly sliced lengthwise
  • 1/4 cup coarsely chopped fresh basil
  • 1/4 cup coarsely chopped fresh flat-leaf parsley
  • 1/3 cup olive oil
  • 1/4 cup white wine vinegar
  • 1/2 tsp crushed red pepper flakes
  • Salt and pepper
  • 4 ounces feta, crumbled (about 1 cup)

Directions:

1.  Cook corn in boiling salted water for two minutes; let cool.

2.  Add zucchini, basil, parsley, oil, vinegar, and red pepper flakes and toss to combine; season with salt and pepper.

3.  Serve topped with feta.

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08 Jul Watermelon and Tomato Salad

Try adding feta cheese for a variation

Ingredients:

  • 3 medium heirloom tomatoes, cut into ¾ inch pieces
  • 2 cups seeded watermelon, cut into ¾ inch pieces
  • 1 large cucumber, peeled, seeded, and cut into ¾ inch pieces
  • 1 avocado, peeled, pitted and cut into ¾ inch pieces
  • 1 T chopped mixed fresh herbs (basil, mint, chives)
  • ¼ tsp ground coriander
  • 3 T olive oil
  • 3 T balsamic vinegar
  • Salt and pepper

Directions:

1.  Mix together tomatoes, watermelon, cucumbers, avocado and herbs in large bowl.

2.  Separately mix coriander, oil, vinegar, and salt and pepper to taste.

3.  Toss to combine.

 

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24 Jun Gazpacho

Ingredients:

  • 3 medium tomatoes, peeled, seeded, and chopped
  • 1 large cucumber, peeled, seeded, and chopped
  • 1 red bell pepper, chopped
  • 1 medium onion, chopped
  • 3 cups canned tomato juice
  • 2 T fresh herbs, chopped
  • 1/4 cup red wine vinegar
  • 2 cloves garlic, peeled and finely chopped
  • 2 T tomato paste
  • Juice of 1/2 a lemon
  • Kosher salt
  • Cayenne pepper
  • 1 cup croutons, to garnish

Directions:

1.  In a bowl, reserve 2 T each of the tomato, cucumber, pepper, and onion to garnish. In the food processor or blender, purée the remaining ingredients (except the croutons) until smooth, adjusting the seasoning to taste with lemon juice, salt, and cayenne pepper.

2.  Cover and chill thoroughly, at least 3 hours but preferably overnight. Adjust the consistency as desired with water.

3.  Serve in chilled bowls garnished with the reserved vegetables and croutons.

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17 Jun Mexican Style Breakfast Tacos

There are many variations that would be great – try adding sautéed potatoes, peppers, or onions as well.

Ingredients:

  • 6 oz chorizo (or other) sausage
  • 8 6-inch corn tortillas
  • 6 farm fresh eggs
  • ¼ cup milk
  • pepper & salt
  • 1 cup queso blanco (or other cheese)
  • 1 dash hot sauce
  • ½ cup salsa

Directions:

1.  Crumble sausage into skillet and cook until evenly brown. Set aside.

2.  In a medium bowl, whisk together eggs and milk with salt and pepper. Cook eggs over medium heat until almost firm. Add sausage.

3.  Meanwhile warm tortillas in microwave or on stovetop. Sprinkle cheese onto each tortilla while hot, then add egg and sausage mixture. Top with salsa and hot sauce.

 

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