Eat More Veg

A Cucumber Cooler

Thu, 16 Aug 2012 09:09:02 -0400

This is wonderful treat for any summer day. I am going to cut to the chase with this one; make this now. You will have no regrets.

1 large cucumber partially peeled and cut into chunks

juice from 1 lime or 2 to 3 TBS spoons Joe’s Key lime juice

3 TBS honey (add more to taste depending on how sweet you like it)

1 cup water

3 cups ice

( Add a splash of vodka for an evening alternative)

Whiz this around your blender until smooth. Drink it up.

Serves 4 1 1/2 cup servings.

August Linguine with Romas and Zucchini

Mon, 06 Aug 2012 10:24:34 -0400

August. Yes, we have arrived at the longest, hottest part of summer. If we are blessed, we also have a bounty to harvest from our gardens. It has not been an easy year to grow much veg. Drought, on top of excessive heat, has not only brought the deer out of the woods to nibble on whatever contains moisture (like my treasured italian heart shaped tomatoes and ALL my yellow watermelon) but the squash bugs and horned tomato worms and have been relentless. Needless to say, I sing praises for whatever I can pluck and eat. Today I share with you a pasta dish that screams “summer!” in every bite. Chill a nice white wine beforehand and enjoy….

August Linguine

3 TBS olive oil
2-3 large zucchini, grated
4 roma tomatoes seeded and diced
sea salt
freshly ground pepper
3 or 4 garlic cloves, thinly sliced
2 good shakes of red pepper flakes (about 3/4 tsp or more if you like some heat)
2 TBS of unsalted butter
1 cup freshly grated parmesan cheese, plus more for garnish

2 TBS chopped fresh basil
1 lb linguine of choice

Directions
In a colander over a bowl or in the sink add the grated zucchini and diced tomatoes along with several pinches of salt for at least 10 minutes. Gently squeeze excess liquid from veg and set aside.

Meanwhile, cook pasta according to directions. Drain and reserve a bit of the cooking water.

In a deep skillet heat the olive oil over med high heat, add the garlic and red pepper flakes for 2 minutes, until garlic is fragrant and lightly browned. Add the zucc and romas to the skillet and cook until tender, stirring frequently. Add a bit of reserved water if need. ( I added at least a half cup)

Add pasta to the pan and toss to distribute veg. Add butter, cheese, and basil and toss again. Taste and adjust seasoning with salt and pepper.

Serve 4-6

Inspired from Heidi Swanson’s Super Natural Everyday

Eggs Jacquie

Sun, 01 Jul 2012 14:04:00 -0400

My sweet friend Jacquie has never once had me into her home without providing delectable mini feast of artisan cheeses, breads, fresh fruit all meticulously presented with fresh flowers and herbs cut from her own garden. Jacqui has a gentle way about her, I am always encouraged and inspired when I leave. I love our visits. Several months ago she introduced me to “Sage Derby”. Sage Derby is a firm cheddar type gourmet cheese made using leaf sage for flavor, and colored using chlorophyll to give a green marbled finish. The finely chopped sage leaf gives a subtle extra flavor. Uh, did your mouth just water? Mine did. I immediately went out and promptly bought the largest wedge I could find. Unashamedly, I eat it by the hunk.

With my garden in full swing I can have the pleasure of my favorite breakfast; heirloom tomatoes and eggs. There are a ton of variations of this combo but this morning I decided to turn my favorite duo into a trio and use Sage Derby cheese. “Eggs Jacquie” is what I came up with. Any cheese will do really, guyere, sharp cheddar, or parmesan; just don’t call it Eggs Jacquie, name it after yourself. Enjoy!

Ingredients

2 teaspoons unsalted butter

5 med eggs

Coarse salt and freshly ground pepper

1 or 2 small heirloom tomatoes, sliced

1/4 cup grated Sage Derby Farmers Cheese

Directions

Heat broiler. Melt butter in an 8-inch nonstick ovenproof skillet over medium-high heat until foamy. Crack eggs into skillet, and cook until whites are almost set, about 1 1/2 minutes. Remove from heat. Season eggs with salt and pepper, and top with tomatoes, then cheese. Broil until whites are set and cheese melts and is bubbling, about 1 minute.

Zucchini Blondies

Wed, 27 Jun 2012 14:40:00 -0400

There is nothing more arrogant in my raised beds then my zucchini plant. Every year I kick myself for putting one in; I can only think of the many, many other veg or herb that could quite easily take up its space. Alternatively, I love how the gigantic green monster makes me feel like a super hero among home gardeners. Neighbors who do not garden will ask with tremendous curiosity what that beast could be and I sheepishly answer, ” oh? that ol’ thing? it’s just my zucchini, it requires a skillful hand.” The reality is, I just plant and water, the sun lends a hand and wa-la the “take over king grows”. This year is no exception. I am currently bursting at the seams with this veg and so today I offer you an unexpected sweet treat, the zucchini blondie. It is crispy on the outside and gooey inside, and wouldn’t be lost with a dollop of whipped cream. Enjoy!

INGREDIANTS

5 TBS Butter (melted)
1 cup light brown sugar, packed
1 egg
1 tsp vanilla
1 cup flour
1 tsp baking powder
1/8 tsp baking soda
1 med zucchini, peeled and chopped into 1/4” peices
1/3 cup butterscotch chips

1. Preheat oven to 350*
2. Pour melted butter into a lg mixing bowl. Add the brown sugar and mix well. Crack the egg into the bowl, add vanilla and beat until blended.
3. Sift the flour, baking powder, baking soda and salt into the bowl and stir to mix. Add the zucchini and chips and stir into a stiff batter.
4. Spread the batter into a 9” baking pan . Bake for 30 min or until the knife inserted into the center comes out “nearly” clean. Take care not to over bake. These blondies will have a gooey center.
Cool 15 min before serving.

Adapted from Smith and Hawken The Gardeners’ Community Cookbook. (Which is AWESOME!)

Just look how rude:

Green Bean & Potato Salad with Lemony Mustard and Thyme Dressing

Fri, 25 May 2012 10:04:51 -0400

“O Creator! Thou who givest life to all things and hast made men that they may live, and multiply. Multiply also the fruits of the earth, the potatoes and other food that thou hast made, that men may not suffer from hunger and misery.”
Inca Prayer

Seriously? Of all the veg to mention in prayer of thanksgiving, the potato? YES! So, let us celebrate the potato by NOT tossing her in mayo, shall we? This snappy dressing is absolutely perfect for a hot backyard bar-b-que. The thyme brings a nice sweetness to the zing of the fresh lemon. Just remember to give thanks for the potato and all the “other food” thou hast made.

INGREDIENTS
1lb green beans, trimmed
3 1/2 lbs small potatoes, quatered
1 small red onion thinly sliced, about 3/4 cup
kosher salt

for the dressing

Whisk 1/4 cup Olive Oil with
2 TBS fresh lemon juice
2 TBS whole grain mustard
1 tsp dried thyme

Simmer the green beans in salted water until crisp and bright green; about 2-3 minutes. Drain and rinse under very cold water. Meanwhile, add potatoes to pot of salted water and simmer for 12 min or until tender.
Gently toss the potatoes with green beans, red onions and the dressing. Finish with a bit of kosher salt to taste.

Serves 8

original recipe from marthastewart.com

It's a Dutch Baby, baby.

Mon, 23 Apr 2012 10:05:00 -0400

Let me wake you up with some french press coffee. Let me seal the deal with a dutch baby pancake drizzled with fresh lemon juice and butter and dusted ever so gently with powdered sugar.

Ingredients

2 eggs
1/2 cup flour
1/2 milk
1/2 tsp salt
1 tsp vanilla

3 TBS melted butter divided (2 and 1)

Preheat a 9” cast iron skillet in a 375* oven. While the oven and skillet are heating add all the ingredients including 2 TBS melted butter into a blender and give a good wiz for 30 sec or so. Carefully remove the cast iron skillet from the oven and brush with remaining 1 TBS of butter. Pour the batter into skillet and return to the oven for 25-30. The pancake will rise with funny large bubbles as it bakes but fall again as it cools. Serve with powdered sugar and fresh squeezed lemon juice.
Serves 1 or 2

Lasagna Floret

Wed, 18 Apr 2012 19:57:51 -0400

What do you get for your mother who is turning 62? She has just about 2 of everything she has ever wanted, everything that is, except a 14.5 lb vegetable lasagna. So that is what she got ; along with a 6 smiling grandchildren (which is only 2/3 of her flock ) and a few other family members to enjoy it with her.

I won’t fool you , this is a lot of work. You can cheat, cut corners and go buy your red sauce but I believe you will lose a lot in the flavor. If you don’t care the I don’t. Lord, just don’t tell me. This is so great for a casual dinner party because you can make it several hours ahead and bake it up later.

3 tablespoons olive oil
1 head cauliflower, small chopped
1 onion, chopped
3 large carrots, chopped
1 large head of broccoli, small chopped
8 ounces mushrooms undrained
15 ounce container ricotta cheese
1/2 cup cottage cheese
1/4 cup parmesean cheese
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried basil
1 teaspoon dried parsley
1 clove of garlic, minced
3 teaspoons salt, divided
1 teaspoon black pepper
a pinch red pepper flakes
2 cups shredded mozzarella cheese
1 recipe for red sauce DOUBLED click here (or 2 jars store bought)
1 pound lasagna noodles, cooked according to directions

Preheat oven to 375. Lightly grease a lasagna pan.
In a large skillet over medium heat add 3 tablespoons of olive oil. When the oil is heated, add the chopped cauliflower, onions, carrots and broccoli and cook for about 5 minutes. Add 1 1/2 teaspoon of salt. Add the undrained mushrooms. (If using fresh mushrooms, add 1/4 cup water) Cook for 5 minutes more, or until vegetables have just become tender.
Set aside.

While vegetables are cooking, mix ricotta and cottage cheese. Add oregano, rosemary, basil, parsley, garlic, pepper and 1 ½ teaspoon of the salt together and set aside.
When vegetables are just tender, remove the pan from heat and season with the remaining 1 ½ teaspoon salt and red pepper flakes.

In the DEEP 9x13 pan, spray bit of cooking oil and then ladle a layer of sauce; a 1/3 cup+ or so. Begin the layering process with the lasagna noodles (they can overlap). Next , add dollops of the cheese mixture along the length of the noodle and top that with a layer of the cooked veg. Finally ladle a bit of red sauce over the veg, enough to “mostly” cover it. Repeat the layering 2 or 3 more times. The final layer will be only lasagna noodles top with lots of sauce and shredded mozzarella cheese. Place in the oven at 350 for 1 hour or until golden and bubbly on the sides.
yum me.

Tahini Dressing with Falafel

Sat, 24 Mar 2012 16:18:31 -0400

I never lie. That is the truth. Exaggerate yes, and only when I fall prey to becoming passionate about the subject at hand; but lie, never. I really want to say that I made these falafels from scratch. I really want to say that I keep chick pea flour on hand because, well, I am just that kind of exotic cook. But that would make me a liar. So, before I share my made from scratch tahini dressing let me just say that the (insert deeeep breathe, exhale into shameful sigh) box mixes for falafels are just too easy and quite delicious to even begin to bother with making my own. I feel mostly better about that confession. There I said it. Now, grab your mixture out of the pantry, add water and set aside. While your falafel mix is setting up lets make us some finger licking, bowl scraping awesome tahini dressing to drizzle on top.

Tahini Dressing

Ingredients

1/2 cup Tahini paste
1/2 lemon freshly squeezed
2-3 garlic cloves finely minced
1 TBS olive oil
1 tsp kosher salt
3 TBS chopped fresh parsley

Directions
Mix it together. How hard was that?
If you like a smoother finish to the dressing you can pop this into a blender or a mini food processor, however that is not necessary. You can top it with fresh parsley if you wish.

Leek, Spinach, and Cauliflower Frittata

Tue, 06 Mar 2012 19:50:00 -0500

I just spent the day helping a friend and a group of strangers clean up a farm destroyed by a tornado that tore through KY last Friday. I’m tired, both physically and emotionally. I have no words for what my eyes saw today. Many folks on surrounding farms have been left with nothing. My heart aches. However, it does the heart wonders to see a community come together for the good of a neighbor, know or unknown. I don’t even know the owners of the farm but I am glad they are alive; a miracle for certain.
Coming home tonight, I just wanted an easy meal but I wanted more just to sit with my family and remind them of my love.
So here it is, and meal prepared in 15 minutes plus baking time and a great reason to hash the day over with my husband and 3 yet to become men.

Ingredients

2 tablespoons butter
1 cup chopped leeks (white and pale green parts only)
2 cups chopped spinach
1 cup small chopped cauliflower
7 large eggs

1/2 cup half and half
1/2 cup shredded Parmesan cheese
1/4 cup small cubed wild garlic Gouda (or more Parmesan)
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Directions

Preheat oven to 325 degrees.

Melt butter in a skillet over medium heat. Add leeks and cauliflower and saute for 6-7 minutes to soften. Add spinach, sprinkle lightly with salt and saute until tender. Remove from heat.

Whisk eggs, half and half, 3/4 cup cheese, 1/2 teaspoon salt and pepper in bowl.

Place cooked veg in a baking side 8X10 baking dish or a pie dish. Pour in egg mixture. Sprinkle remaining 1/4 cup cheese on top.

Bake in oven for 30-35 minutes or until eggs look set. Turn broiler on and broil until cheese begins to bubble and lightly brown; about 3 minutes.

Caprese Salad

Sun, 04 Mar 2012 13:19:00 -0500

Some things in the kitchen are so easy they are sometimes overlooked. This salad was super trendy a few years ago. It seemed to be on every menu in town. Trends change but nothing about how amazingly delicious this little salad has changed, not at all.

I recently bought some Kumato tomatoes, add those to some marinated fresh mozzarella in fridge along with some fresh basil and thats all she wrote. I could not remember how long it had been since I had a caprese salad but I can promise that I won’t wait so long for my next one.

Ingredients

Enough for 2 salads

2 ripe tomatoes sliced thin

1/2 lb fresh mozzarella, marinated or not, sliced equal to tomato slices.

fresh basil cut in to thin strips

1/4 cup balsamic vinegar reduction*

To assemble this salad lay your tomato slices in slightly overlapping circle on the center of a small salad plate. Layer your sliced mozzarella on the center on the circle and mimic the circle pattern of tomatoes. Finally place last tomato slice in the center, top with a big pinch of fresh basil and drizzle the balsamic vinegar over the whole salad.

*to make balsamic vinegar reduction place 1/2 cup of balsamic vinegar in a small sauce pan on med low heat until reduced my half. This small amount should only take about 5-8 min.

**It should be noted that this assembly was what I threw together for a lunch at home. By all means put this together however you see fit. Be creative. Add for cheese, add more basil. Just don’t leave off the vinegar.

Lentils with Spinach & Preserved Lemon

Thu, 01 Mar 2012 13:54:00 -0500

Don’t be scared of the preserved Meyer Lemons in the recipe. If you do not have them on hand right now you can quite easily have them on hand in the future. Take a look back at this post and get cha some. http://eatmoreveg.tumblr.com/post/18552761106/preserving-lemons-is-a-cinch

1 cup (uncooked) brown lentils
1/4 olive oil
1 lb fresh Spinach, roughly chopped
1 med onion, sliced thin
1/4 cup chopped fresh parsley
4 red potatoes, peeled and cubed
4 cloves garlic, minced
4 cups veg broth (or chicken broth)

1/4 cup preserved lemons chopped
1 tsp of salt and 1/2 tsp freshly ground pepper or to taste

* optional (1lb cooked hot Italian sausage crumbled and browned)

Put lentils in a med sauce pan with water enough to cover the lentils by and inch. Bring to a boil, cover and simmer for 20 min.
Meanwhile in a large sauce pan or dutch oven heat olive oil over med low heat. Saute onions for 5 minutes. Add garlic, cook 1 minute more. Add parsley, spinach, kosher salt and fresh pepper to taste. Cook 5 min more stirring frequently. Add lentils, potatoes and broth, cover and simmer for 35-40 min. Stir in preserved lemon (and cooked sausage if using). Adjust seasonings if needed. Serve in a large bowl with fresh baked bread.

Preserving Lemons Is A Cinch

Thu, 01 Mar 2012 10:40:00 -0500

* 5-6 organic meyer lemons, washed and dried
* Salt (use either kosher salt or a coarse sea salt, do NOT use table salt)
* Sterilized 1/2 quart jar with lid

1. Remove any stems and slice a deep X into each end of the lemon - you’re basically cutting each lemon nearly into quarters but not going all the way through.

2. Working over a large bowl, pour as much salt into both ends of the semi-open lemon as you can.

3. Pour a layer of salt into the bottom of the quart jar and then press the salt-filled lemon into the bottom of jar and repeat with the remaining lemons.

4. Press the lemons down to release their juice - the liquid should cover them or nearly cover them if you’re working with less juicy lemons. You can fill the jar right up to the top since the lemons will reduce as they pickle. Top with a couple tablespoons of salt.

5. Seal the jar well and leave out for 2-3 days, pressing the lemons down once a day to make sure they’re sitting below the lemon juice to ensure preservation.

6. Move the lemons to the fridge and wait three weeks before using to allow the rinds to pickle fully. To use, rinse the lemons, scrape off the pulp, discard any seeds and chop or mince the rind. They’ll keep in the fridge for up to 6 months

Follow this link to the original recipe. She includes several must try recipes using preserved lemons. http://gardenofeatingblog.blogspot.com/2011/10/preserved-meyer-lemons-moroccan-style.html

Zucchini Boats with Cannelloni Bean and Tomatoes

Mon, 27 Feb 2012 15:30:00 -0500

I am a girl in the Ohio River Valley. Indulge me this poem about boats by Robert Louis Stevenson.

Where Do The Boats Go?

Dark brown is the river,
Golden is the sand
It flows along forever,
With trees on either hand.

Green leaves a-floating,
Castles of the foam,
Boats of mine a-boating
Where with all come home?

On goes the river
And out past the mill,
Away down the valley,
Away down the hill.

Away down the river,
A hundred miles or more,
Other little children
Shall bring my boats ashore.

Indgredients

4 med zucchinis cut in half length wise and scoop seeds to create little boats
2 TBS olive oil, divided
2 Roma or compari tomatoes sliced thin
⅛ small red onion slivered

2 TBS chopped fresh basil, divided
½ can of cannelloni or navy beans; about ½ cup
½ cup shredded mozzarella
kosher salt and freshly pepper

Directions
Preheat oven to 375*. Lay prepared zucchini on a baking sheet. Brush each zucchini slice with a healthy bit of olive oil. Sprinkle with kosher salt and freshly ground pepper and a portion of chopped basil. Next, lay a single row of tomato slices on each zucchini and carefully top each with a 2TBS or more of beans. Finally divide the mozzarella cheese evenly over the beans. Bake in oven for 15 -20 minutes or until the cheese is bubbly and beans are hot.

Strawberry, Blueberry, Rhubarb Crisp

Fri, 24 Feb 2012 08:14:49 -0500

I can’t help myself, if I see rhubarb I MUST buy it. However, I am absolutely shocked to find it my market in February. I should ask why, but I don’t. I am going to take the safe route here and assume it’s summer in Chile and some generous farmer there has opted to sell his crops just so I can have the pleasure of making the summer dessert in dead of Winter. As far as the strawberries go, I’ll just stick to my theory that he lives down the road from the Chilean Rhubarb farmer and he seeks to ensure my enjoyment of an occasional summer crisp. I can only hope the farmers in Chile know where you live too so you can partake as well.

In case you are wondering why this is on my veg blog: rhubarb is veg. oh yes.

Ingredients
4 large, beautiful bright red rhubarb stalks, cut in to 1” pieces
1 pint blueberries
1 lb strawberries, washed and quartered
¾ cup sugar
1 ½ TBS cornstarch
2 ½ TBS orange juice
a bit of butter to grease pan

for the crisp topping
1 cup flour
1 cup old fashion oats
1 cup brown sugar
1 ½ sticks very cold butter cut into little cubes
(pinch of salt if using unsalted butter)

Directions
Preheat oven to 375*
Mix prepared fruit in a large bowl with sugar, cornstarch, and orange juice. Set aside. In a medium bowl combine sugar, flour, butter, oats and salt if using. Using a pastry knife or (better yet) clean hands rub together until texture comes together in moist clumps the size little peas. Spread fruit into a 9X13 greased pan. Sprinkle the crisp topping over the fruit evenly and bake in a 375* oven for 35-45 minutes. The topping will be lightly browned and sides should be bubbling with the juice of the delicious fruit.

serve with ice cream or whipped cream

Huevos Rancheros

Thu, 23 Feb 2012 08:40:06 -0500

Living in New Mexico when I was younger, I am used to having a fried egg atop my Mexican fare. My father loves New Mexican food, especially NM enchiladas; complete with a fried egg on top. He would make them for us every now and again. He is a good cook, my dad, but boy can he destroy a kitchen like nothing you have ever seen; my poor mother.
Following a regular theme in my kitchen: simple, simple, simple, I have found a delicious version of Heuvos Rancheros that is so tasty and so simple I am planning on making this apart of our regular menu. My favorite part of this dish is the little salad mix to throw on top, so please don’t skip it. The lime and cilantro takes this meal to the next level. I can have this on my table in under 20 and if you know your way around your kitchen so can you.

Ingredients
1 ½ cups very thinly sliced romaine lettuce

1 scallion, sliced

2 tablespoons chopped fresh cilantro

3 teaspoons canola oil, divided

2 teaspoons lime juice

salt

freshly ground pepper

1 15-ounce can pinto beans, rinsed

½ cup salsa verde

8 6-inch corn tortillas

Canola oil cooking spray

¾ cup shredded sharp Cheddar cheese

4 large eggs

Directions

preheat oven to 400*

Combine lettuce, scallion, cilantro, 1 teaspoon oil, lime juice, salt and pepper in a bowl; set aside. Combine beans and salsa in another bowl.

Coat both sides of each tortilla with cooking spray. Place tortillas on a large baking sheet in 4 sets of overlapping pairs. (Each pair should overlap by about 3 inches.) Spread about 1/3 cup of the bean mixture on top of each pair of tortillas and sprinkle with 3 tablespoons cheese each. Bake until the beans are hot and the cheese is melted, about 10 minutes.

Meanwhile, heat the remaining 2 teaspoons oil in a large nonstick skillet over medium heat. Crack each egg one at a time into the pan, taking care not to break the yolks. Season the eggs with salt and pepper. Reduce heat to medium-low and cook undisturbed for 5 to 7 minutes for soft-set yolks. (For hard-set yolks, cover the pan after 5 minutes and continue cooking until the yolks are cooked through, 4 to 6 minutes more.)

To assemble, place an egg on top of each pair of tortillas and top with a generous 1/4 cup of the lettuce mixture.

serve with sliced tomatoes and avocados (optional)

original recipe from eatingwell.com

Thyme Potatoes

Wed, 22 Feb 2012 11:20:00 -0500

Every kitchen needs a cast iron pan. I am lucky enough to have the one my great grandmother used. I am always looking for new reasons to use this pan; add that to my love of potatoes and this is what I came up with last night. This dish requires a bit of time in the oven but is so, so worth it.

4 scrubbed and peeled Idaho potatoes thinly sliced
1/2 small onion sliced into thin ringlets
1 ½ TBS olive oil
1 ½ TBS butter (*swap butter with equal amount of olive oil for vegan version)
generous salt and pepper
3 sprigs of fresh thyme

Preheat oven 375*
Melt butter and combine with olive oil. Brush a 9” cast iron or oven safe dish with butter/oil mixture. Lay the thinly sliced potatoes in a spiral starting in the center; occasionally adding an onion ringlet between the potatoes. Brush the layer with butter/oil mixture and sprinkle with a good amount of kosher salt and fresh cracked pepper. Repeat until all the potatoes are used. Top with fresh thyme sprigs and roast in the oven for 45 min or until edges are lightly crisped and potatoes are fork tender.

use leftovers in scrambled eggs the next morning

Ship Wreck Pasta Toss (with kalamata olives, asparagus, & yellow peppers)

Wed, 08 Feb 2012 18:14:00 -0500

In our house when we are hungry and it has been some time since our last grocery trip we have a little something called “ship wreck”. Ship wreck is basically anything left in your cupboards and veg drawer that can be thrown together for meal in an emergency; or in our case a lazy day.

Today a friend popped over for lunch quite last minute. EEK! I was forced to expose her to a ship wreck meal. Lucky for us we always have veg in the drawer and wine on the counter, so today it’s on! In under 20 mintues we had ourselves a dandy little lunch. Lunch was had and we were both full and satisfied.

Be encouraged to chop up any veg and saute it a bit in olive oil and garlic. Use your imagination, be a rule breaker and go with your gut. “Ship Wreck” just be the best thing you’ve had all week.

Ingredients
(this in only a guide line, feel free to experiment with all kinds of veg)

Spaghetti or linguine cooked “el dente”; enough for 2
3 TBS olive oil
2 cloves garlic, minced
4 stalks of asparagus, trimmed and cut into 2” pieces
3 camapari tomatoes, cut into ¼’s
½ yellow bell pepper, chopped into 2” pieces
¼ kalamata olives, pitted and halved
¼ red onion sliced very thin strips
½ tsp dried oregano
1 TBS flat leaf parsley.
½ cup dry white wine
salt and pepper
feta cheese * optional

In a medium sauce pan cook pasta of your choice in salted water according to the package’s directions. Meanwhile, heat olive oil over medium him in a medium skillet. When hot add onions and cook for 2-3 minutes. Add garlic, cook on minute more, taking care not to burn. Add asparagus, pepper and tomatoes, and olives. Cook and cook for 3-4 minutes more. Lift lid and add wine and oregano, salt and pepper to taste. Cook for 2 minutes more to reduce wine a bit, add a drizzle of olive oil in needed (I seem to always add just a bit at the end, but i LOVE olive oil). Toss this in hot pasta and divide among 2 bowls. Top with feta cheese, or not.

SERVES 2
easily double or triples

Potato Leek Soup

Thu, 02 Feb 2012 17:50:58 -0500

Soup is love and there ain’t no way ‘round it.

Ingredients

3 large leeks, cut lengthwise, separate, clean. Use only the white and pale green parts, chop.
2 Tbsp extra virgin olive oil
2 cups water
2 cups chicken stock (or vegetable broth for vegetarian/vegan option)*
2 lbs potatoes, peeled, diced into 1/2 inch pieces
¼ cup chopped fresh parsley
½ teaspoon dried thyme
½ tsp sriracha sauce or any other hot sauce
dash of marjoram
fresh ground black pepper
Salt to taste (2/3 tsp)
¼ tsp white pepper

1 Cook leeks in olive oil with salt and

black pepper in a medium sized sauce pan. Cover pan, cook on low heat for 10 minutes. Check often. Taking care not brown the leeks as this will give leeks a burnt taste.

2 Add water, stock, and potatoes. Bring to a low simmer and cook for 20 minutes. Using and immersion blender or regular blender puree soup to your tasting. Use extreme caution in blending hot liquids, I cannot stress this more. If using a counter top blender return the puree to the pan. Add marjoram, parsley, and thyme. Add hot sauce and white pepper. Add your salt, don’t be shy, potatoes love salt.

recipe adapted from simply recipes

Raw Kale with Grapes and Almonds Salad

Thu, 02 Feb 2012 13:09:00 -0500

Several summers ago I ate the most fantastic lunch in Santa Fe, NM at Pasqual Cafe. It consisted of a raw kale salad, smoked trout sandwich, and vichyssoise. By far, one of the best lunches I have ever eaten. Since then I’ve been on a search to duplicate the salad. This is my own version, as the original did not have grapes. The nut used in Pasqual’s salad is a pine nut, which was awesome, feel free to substitute; I choose almonds to fit my budget. ENJOY this incredibly delicious and very healthy salad! For those who don’t like cooked green this is a wonderful alternative.

Ingredients

1 bunch washed fresh kale kale, center rib removed

½ cup small black seedless grapes, halved if large

¼ toasted slivered almonds

2-3 TBS crumbled goat cheese (feta is a fine substitute) *omit cheese for vegan version*

for the dressing:

Combine in a lidded jar and give a good shake.

2 tablespoons finely chopped red onions

Juice and zest of 1 meyer lemon

1 TBS honey

¼ teaspoon salt

¼ teaspoon black pepper

¼ cup extra-virgin olive oil

Instructions

To easily remove center rib from the kale, fold the leaf in half and slice along the inside of the rib. Leaving the leaf in half cut kale in to ¼” strips. Place in a medium size bowl and add almonds and grapes. If using cheese, crumble the cheese atop the salad and gently toss with the lemon dressing. Refrigerate a for a 1-3 hours to allow the kale soften a bit as well as marinate.

Serve 4-6 as a side.

Poor Mans Dinner. Potato Pancakes

Wed, 01 Feb 2012 10:45:00 -0500

My grandma always said “if you had a cup of flour and an egg you will never go hungry.” She was yugoslavian and she made a wonderful hot porridge of sorts called “moochinc”(spelled phonetically). We ate it with red wine vinegar and salt. It was a boiled egg that was tossed in a bit of flour.(and a bit of bacon fat.) Weird, I know, but so so delicious.

So to my sweet grandma I say, “if you can have 3 potatoes, 1 onion, 2 eggs and a bit of flour you will never go hungry.” Not so catchy but true. This makes for a fabulous little dinner. We top ours with sour cream and have brussels sprouts and applesauce on the side.

Ingredients

About 2 pounds peeled starchy potatoes, like Idaho or russet
1 medium onion, peeled
2 eggs, beaten
2 tablespoons flour

2 tablespoons fresh parsley chopped
Salt and freshly ground black pepper
Veg oil, enough for frying

Directions
1. Preheat oven to 200* (place a baking sheet lined with paper towels in the oven. This will act as a warmer for the pancakes)
2. Grate the potatoes and onion on a box grater or with the grating disk of a food processor; drain well in a colander or strainer. Combine the potatoes, onion, and fresh parsley in a large bowl with the eggs and flour; sprinkle with salt and pepper.

3. Put about 1/8 inch of oil in a large, deep skillet, preferably nonstick or cast-iron, over medium-high heat. When the oil is hot (it will shimmer), put the batter into the pan and smooth the top. Cook, shaking the pan occasionally, until the bottom is nicely browned, at least 7-8 minutes.

4. To turn, carefully flip with a spatula. When browned well on both sides remove and place in the oven. Add a little more oil to the pan if necessary and continue working through your batter.