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Beans & Tomatoes
1-lb green snap beans (steamed & cut into 1-1/2 inch pieces)
1 clove garlic, minced
1 Tbs. butter
1 Tbs. oil
3/4 c. chopped onions
2 c. peeled, seeded & chopped tomatoes
1/2 tsp. oregano
1 tsp. salt
Freshly ground pepper
Heat the butter & oil in a large saucepan and sauté the onions until wilted, 5 - 10 minutes. Add garlic and cook for one minute. Add tomatoes, oregano, salt & pepper, and simmer five minutes. Mix in beans, and cook two minutes longer to heat through. Serve with grated Parmesan cheese, if desired.
(Serves 4 - 6).
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Carrot and/or Parsnip Casserole
6-8 cooked carrots and/or parsnips
¼ c. water
2 Tbs. Grated onions
2 Tbs. Horseradish
½ c. mayonnaise
salt and pepper
¼ c. fine breadcrumbs
1 Tbs. Butter
Mix first six ingredients together. Top with breadcrumbs mixed with butter. Bake at 375 degrees for 20 minutes.
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Chickpeas, Black Beans and Brown Rice in a Lime Jalapeño Dressing
(*Spring Brunch Favorite*)
From Chef Adam Hoffman, The River Street Café, Troy
2 jalapeños, de-seeded and minced
1 cup lime juice
4 cloves garlic, minced
1 cup mayonnaise
1/4 cup lime zest
½ cup red wine vinegar
½ cup maple syrup
2 cups sour cream
½ cup capers
1/4 cup cilantro, finely chopped
salt and pepper, to taste
Mix all ingredients in a blender. Pour over mixture of chickpeas, black beans and cooked brown rice. The dressing can be kept refrigerator for up to one week and also works well with fried fish, as a sandwich condiment or as vegetable crudites dip. The recipe yields one quart of dressing.
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Collard Greens -- the low cholesterol way
Collard greens are one of the most widely grown vegetable crops in our community gardens and by far one of the most nutrient rich. This is a low cholesterol alternative to the traditional collard green preparation.
Place all of the following items in large pot:
Substitute ½ - ¾ lbs smoked turkey neck/wings for 3 - 4 ham hocks
1 qt collard greens
1½-2 quarts water
dash of margarine (instead of butter)
dash of sugar
Boil until water has evaporated. Remove meat.
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Creamed Spinach Gratin
10 ounces or 1 bag fresh spinach
Cooking spray
2/3 cup chopped onion
¼ cup tub style light cream cheese
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon pepper
1 tomato sliced (¼ inch thick)
¼ cup dry breadcrumbs
2 tablespoons finely grated fresh Parmesan cheese
Preheat oven to 375 degrees. Remove large stems from spinach. Tear into 1" pieces then rinse well in cold water; drain. Place a large sauté pan coated with cooking spray over medium heat. Add onion and sauté for 3 minutes. Add spinach; cover and cook 2 minutes or until spinach wilts. Add cream cheese, oregano, salt and pepper. Uncover and cook an additional minute or until cream cheese melts. Spoon spinach mixture into a 1-quart gratin dish or shallow casserole coated with cooking spray. Arrange tomato slices in a single layer on top of spinach, and sprinkle with breadcrumbs and Parmesan cheese. Bake at 375 degrees for 30 minutes or until golden brown.
Yield: 6 servings.
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Garden Potpourri
Eleventh & Eagle gardener, Paula Hebert, likes crunchy vegetable slaw because it calls for a variety of veggies from her garden plot. Plus it’s a snap to prepare!
1-½ cups shredded zucchini
1/3 cup shredded carrot
1/3 cup sliced radishes
1/3 cup chopped cucumber
2 tablespoons sliced green onion
1/3 cup plain low-fat yogurt
1 teaspoon sugar
¼ teaspoon celery seed
1/8 teaspoon garlic powder
dash pepper
Combine zucchini, carrot, radishes, cucumber, and green onion in bowl. In a separate bowl, mix together yogurt, sugar, celery seed, garlic powder and pepper. Cover and chill vegetables and dressing separately for at least 1 hour. Toss vegetables and dressing together after chilling.
Serves 4.
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Garlic Mushrooms Morgan Hill
4 cloves garlic minced
1/3 cup olive oil
2/3 cup white wine vinegar
1/3 cup dry red or white wine
2 tablespoons soy sauce
2 tablespoons honey
2 teaspoons chopped parsley
1 tablespoon salt
2 lbs mushrooms
Sauté garlic in oil. Add vinegar, wine, soy, sauce, honey, parsley and salt. Stir until mix is well blended and hot. Place mushrooms in heat proof container with tightly fitting lid. Pour hot mixture over mushrooms; marinate 2-3 hours or more, turning over several times.
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Golden Squash Flowers
This is a fun, interesting and delicious appetizer that’s only available during the gardening season.
12-18 squash flowers
2/3 cup water
¼ teaspoon pepper
½ cup olive oil
1 egg yolk
1 teaspoon salt
1 cup flour
Pick good-sized flowers and wash them by plunging them into a bowl of cold water. Mix dry ingredients in a large bowl. Slowly add egg yolk and water until the batter is the consistency of pancake mix. Heat oil over medium heat in a large skillet. Dip flowers in batter and carefully lay them into the hot oil, cook about two minutes on each side or until golden. These are delicious served as they are, or try serving with a side of ranch, french, or even marinara!
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Greek-style Cabbage Salad
1 small head green cabbage, sliced into thin strips
1 large roasted sweet red pepper, sliced into thin strips
(or one small jar of roasted red peppers sliced thin)
4 oz feta cheese, crumbled
1/3 cup pitted kalamata olives
4 green onions, chopped
2 Tbs. fresh oregano, stripped off stem and crushed between fingers
2 Tbs. fresh lemon juice
4 Tbs. extra-virgin olive oil
salt & freshly ground pepper to taste
Place cabbage, sweet pepper, feta cheese, olives, and green onions in a large bowl. Sprinkle with fresh oregano. Mix lemon juice and olive oil in small bowl until thoroughly blended, and then pour over cabbage mixture and toss. Season to taste with salt & pepper.
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In the Ground Tossed Salad
For a change this year, try growing several different varieties of greens. Mix arugula, watercress, a variety of leaf lettuces and chicory seeds and sow the mix. Cut the mixed greens continuously as they emerge for a ready-made mescalin mix that will keep you enjoying fresh salads throughout the season.
To maximize your enjoyment, try adding some fresh chopped herbs (dill, basil, chervil, chives), crumbled cheese or edible flower petals (nasturtium, pansy, chive flowers). Accent with a light vinaigrette dressing.
1 clove garlic (mashed)
1/4 tsp. Salt
2 Tbs. Wine vinegar
1/4 tsp. Dijon mustard
9 Tbs. Olive oil
Freshly ground pepper
Mix garlic & salt. Stir in vinegar and mustard. Gradually beat in oil. Grind on pepper.
Makes 2/3 cup - enough for salad for 10 - 12.
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Mahr’s Place Antipasto
(*Spring Brunch Favorite*)
From Mahr’s Place in Troy
1 head of iceberg lettuce
1 red onion sliced
½ lb of Cappricola
½ lb of Chunk provolone
2 tomatoes sliced
½ lb of Genoa Salami
1 stick of pepperoni sliced
6-8 hot cherry peppers
Mix ingredients together and top with red wine vinegar Italian dressing
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Mediterranean Vegetable Salad
4 large green onions, chopped (1-1/3 c.)
8 small radishes, diced in ¼-inch pieces
12 plum tomatoes, diced (5 c.)
2 medium cucumbers, peeled & diced in 3/8-inch pieces (3 ½ c.)
½ c. chopped parsley
salt & pepper & cayenne pepper
2 Tbsp. plus 2 tsp. olive oil
1 Tbsp. plus 1 tsp. fresh lemon juice
Mix vegetables & parsley. Sprinkle with salt, pepper & cayenne; mix well. Sprinkle with olive oil, mix, then sprinkle with lemon juice & mix again. Taste & adjust seasoning.
Serves 8.
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Meze of Garden Beans
1 sweet onion or 2 medium leeks, trimmed and coarsely chopped
2 stalks celery, sliced
4 Tbs. extra-virgin olive oil
4 large tomatoes, coarsely chopped, liquid included
1 bay leaf
3 Tbs. fresh oregano, stripped from stem and crushed between fingers
2 lbs fresh Romano or fava beans, shelled
2 Tbs. flat-leaf (Italian) parsley, chopped
Salt & freshly ground pepper to taste
In large saucepan, sauté onions and celery in about half of the olive oil until golden but not brown. Add tomatoes, bay leaf and 2 Tbs. oregano. Use all the liquid from the tomatoes, and supplement with a little water if necessary. This will be your braising liquid.
Add the beans and simmer gently over medium heat until they are tender, about 30 minutes. The time required will vary, depending on the size and freshness of the beans. When the beans are just tender, add remaining olive oil and oregano, parsley and salt & pepper to taste. Cook for
1 - 2 minutes, remove from heat. Serve at room temperature.
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Onion Celeste
2 tablespoons of butter
2 large onions, sliced and separate
½ lb grated Swiss cheese
¼ teaspoon black pepper
1 can cream of chicken soup
¼ cup milk
French Bread, sliced ½ inch thick. Buttered, can be cubed
Cook onions in butter until soft. Put in bottom of dish or casserole. Then add cheese. Heat soup and milk. Stir until smooth. Pour over onion and cheese mixture. Put the bread on top. Cover and heat for 45 minutes at 350 degrees. Uncover at the end of time to brown a little.
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Onion Mashed Potatoes
20 potatoes (Idaho preferred, 2 per person)
5 onions
¼ lb butter
1 lb grated cheese
1 or 2 pints of sour cream
salt to taste
Peel potatoes and boil. Mash or grate them. Sauté the onions and butter. Mix the cheese into the onions and let it melt. Add sour cream to the mashed potatoes and then stir in the onion and cheese mixture. Sprinkle on salt. Bake the mixture in a large casserole dish at 350 degrees until heated through.
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Pasta Salad
1 lb box medium seashell pasta
1 jar marinated mushrooms with liquid
1 jar marinated eggplant with liquid
2 small jars of marinated artichoke hearts with liquid
black olives (optional)
roasted red peppers (optional)
Cook pasta. Drain. Add the remaining ingredients and chill.
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Pink Potato Salad
2 lbs red bliss potatoes
½ cup prepared, bottled red French dressing
2 hard-boiled eggs, chopped
½ purple onion, diced
1 medium green pepper, diced
mayonnaise
salt and pepper to taste
Boil potatoes with the skin on until tender. When potatoes are cool enough to handle, but still warm peel and slice them. Marinate potatoes (with enough French dressing to coat) for several hours, preferably overnight. Add the eggs, onion, green pepper, and enough mayonnaise to coat well, plus salt and pepper to taste. Serve chilled.
Yield: 6-8 servings
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Strawberry Spinach Salad
(*Spring Brunch Favorite*)
From Teri Boredenave
Dressing:
1 cup halved strawberries
2 tablespoons raspberry vinegar
2 tablespoons sugar
¼ cup canola oil
few drops of sesame oil
salt and pepper to taste
Blend all ingredients in blender until smooth. This can be made ahead of time, and held in refrigerator.
Salad:
10-12 ounces fresh spinach leaves
1-pint strawberries, halved
1 cup of julienne strips of jicama
1 cup alfalfa sprouts
½ cups violets or borage flowers
Assemble all ingredients and serve with strawberry dressing.
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Tabouleh
(*Spring Brunch Favorite*)
1 cup Bulgur
Boiling water
½ cup finely chopped mint
1½ cup finely chopped parsley
1 cup finely chopped scallion or red onion
¾ cup peeled and chopped tomatoes
1 can drained chick peas
1 cup seeded cucumber
Dressing:
¼ cup olive oil
¼ cup lemon juice
½ tsp. Salt
Place Bulgur in a bowl. Pour boiling water over the bulgur, just to cover. Let stand for 30 minutes (or until absorbed). When cool combine with the rest of the ingredients.
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Waldorf Salad
(*Spring Brunch Favorite*)
From Wendy Pattison
5 Granny Smith apples
5 Red Delicious apples
chopped walnuts
1 cup chopped celery
2 cups grapes (sliced)
5 pears
Dressing:
1 cup mayonnaise
½ cup honey
2 tablespoons cinnamon
Cut fruit into bite size pieces. Mix fruit, celery & nuts. Mix dressing together separately from fruit. It is helpful to heat honey in the microwave first. Mix dressing with fruit mixture ½ hour before serving.
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