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.

Read More

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.

Read More

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.

 

Read More

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.

Read More

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.

 

Read More

10 Jun Summer Minestrone Soup with Pesto

Try this soup using other fresh vegetables or herbs you have on hand.

Ingredients:

  • 3 T olive oil
  • 1 medium onion, chopped
  • 6 cups low-salt chicken broth
  • 2 carrots, peeled, cut into 1/2-inch-thick rounds
  • 2 celery stalks, cut into 1/2-inch pieces
  • 4 small red-skinned potatoes, quartered
  • 1/2 pound green beans, trimmed, cut into 1-inch pieces
  • 3 small zucchini, halved lengthwise, cut into 1/2-inch pieces
  • 1 15-ounce can cannelloni beans, drained
  • 2 tomatoes, peeled, crushed
  • 2 cups fresh spinach leaves, chopped
  • 6 T purchased or homemade pesto
  • Freshly grated Parmesan cheese

Directions:

1.  Heat olive oil in heavy large pot over medium heat. Add onion and sauté until soft, about 4 minutes.

2.  Add broth and next 7 ingredients. Increase heat to high and bring soup to boil. Reduce heat to medium-low, partially cover pot, and simmer until potatoes are tender, about 10 minutes.

3.  Stir in spinach; simmer 3 minutes longer. Season soup to taste with salt and pepper.

4.  Ladle soup into 6 bowls; garnish each with 1 tablespoon pesto. Serve, passing cheese separately.

Read More

27 May Fresh Peach Salsa

This simple peach salsa can be made in advance and simply eaten with chips or served with grilled fish, chicken or pork.  Combine all ingredients in a non-reactive bowl. Mix well, taste for seasoning and refrigerate until serving.

Ingredients:

  • 6 fresh Texas peaches, pitted, peeled and diced
  • 3 green onions, chopped
  • 1½ cups diced fresh jicama
  • ½ cup diced fresh cucumber
  • ½ teaspoon ground coriander
  • ½ cup fresh cilantro leaves, washed and patted dry, chopped
  • 1 fresh jalapeno pepper, seeded and diced (optional)
  • juice of one lime
  • 1 tsp sea salt
  • pinch freshly-grated nutmeg
Read More

20 May Figs in a Blanket

Recipe courtesy of Mozzarella Company
For a variation, try using local melons in place of figs.

Ingredients:

  • 3 tsp extra-virgin olive oil, divided for separate use
  • 8 very thin slices prosciutto, about 1/4 pound
  • 1/2 cup (4 ounces) soft, Texas Goat Cheese
  • 8 fresh ripe figs or 8 dried figs plumped in 1/2 cup white wine
  • 2 tsp balsamic vinegar
  • 2 tsp honey
  • 4 leaves mint, cut into thin strips, for garnish

Directions:

1.  Preheat the oven to 375ºF. Brush a non-stick baking sheet with 1 tsp olive oil.

2.  Separate the slices of prosciutto and cut each in half so that there are 16 pieces. Divide the Goat Cheese into 16 pieces and roll them into small balls. Cut the figs in half and make indentation with thumb in each.

3.  Place a ball of Goat Cheese into the indentation of each fig. Wrap each fig tightly with a piece of prosciutto, taking care to completely enclose the Goat Cheese so that it won’t run out while baking. Gently squeeze the prosciutto-wrapped figs to seal the packets and place the figs on the prepared baking sheet.

4.  Combine balsamic vinegar, 2 tsp of olive oil, and honey in a small dish.

5.  Bake figs for 3 to 5 minutes, until the cheese begins to melt and the prosciutto begins to brown.

6.  Remove from the oven and, using a spoon, drizzle the balsamic vinegar dressing over the figs. Serve while warm, with mint for garnish.

 

Read More

13 May Stir Fried Beef, Broccoli and Sweet Potato

Can also be made with kale. Serve with rice.

Ingredients:

  • ¼ cup water
  • 1 T brown sugar
  • 3 T oyster sauce or fish sauce
  • ¼ tsp dried crushed red pepper
  • 1 lb flank steak, cut in half lengthwise then crosswise into ¼ inch thick slices
  • 1 ½ T flour
  • 2 ½ T sesame oil
  • 4 cups broccoli florets
  • 1 peeled sweet potato, cut in half lengthwise then in 1/3 inch thick slices
  • 2 tsp chopped fresh ginger

Directions:

1.  Stir first four ingredients in small bowl until sugar dissolves.

2.  Place beef in large bowl and sprinkle salt and pepper, then add flour and toss to coat.

3.  Heat 1 ½ T oil in large wok over high heat. Add beef and stir fry until no longer pink outside, about 3 minutes. Transfer to medium bowl.

4.  Heat 1T oil in same skillet. Add broccoli, sweet potato and ginger. Sprinkle with salt and pepper, then add sauce. Cover, reduce heat and cook until vegetables are tender, about five minutes. Add beef, tossing until sauce coats beef, about one minute.

Read More

06 May Smothered Yellow Squash with Basil

This also works well with zucchini

Ingredients:

  • 2 T olive oil
  • 1 1/2 lb medium yellow squash, halved lengthwise and cut crosswise into 1/8-inch-thick slices
  • 2 garlic cloves, finely chopped
  • 1/2 cup water
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1/4 cup finely chopped fresh basil

Directions:

1.  Heat 1 T oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then add half of squash and sauté, stirring occasionally, until browned, about 5 minutes.

2.  Transfer browned squash to a bowl, then heat remaining tablespoon oil and sauté remaining squash in same manner. Return squash in bowl to skillet. Add garlic and sauté, stirring occasionally, 1 minute.

3.  Add water, salt, and pepper and simmer briskly, covered, until squash is tender and most of liquid is evaporated, 6 to 7 minutes. Stir in basil.

Read More