Steamed Baby Artichokes In Feta Vinaigrette
Baby artichokes are not really babies at all, but rather fully mature dwarf buds. They are plentiful from March through May. They are small enough to fit in the palm of your hand and fully edible. The fresh tang of the feta in the herb vinaigrette gives these artichokes a bright springtime character.
INGREDIENTS
1/2 Cup Dry White Wine
3 Tablespoons Fresh Lemon Juice
1 Tablespoon Minced Shallot
6 Baby Artichokes (About The Size Of A Large Plum)
1/4 Cup Feta Vinaigrette
In a medium size saucepan combine the white wine, lemon juice and shallot. Snap off and throw away 3 or 4 outer leaves from each artichoke until the remaining leaves are pale green and tightly closed. Using a small paring knife, trim the base of the artichoke and peel the stem. Remove only a thin layer of tough outer skin and any discoloration. Cut the artichokes in half lengthwise and trim 1/2 inch off their tops. As you prepare them place the artichokes, cut side down, in the saucepan. Bring the wine liquid to a simmer over a medium high heat. Cover and steam the artichokes for 10 to 12 minutes until the flesh around the stem of each artichoke is easily pierced with the tip of a sharp knife. Drain the artichokes, arrange them cut side up on a serving platter and spoon a generous teaspoon of the vinaigrette over each artichoke half. Serve warm or at room temperature. Serves 4
Avocado & Grapefruit Salad
For a beautiful salad use both pink and yellow grapefruit in this refreshing salad.
INGREDIENTS
2 Grapefruit
2 Peeled, Pitted & Chopped Avocados
1/4 Thinly Sliced Red Onion
1 Head of Bibb or Butter Lettuce
Carefully peel the grapefruit. Make sure to remove all of the white pith. Working over a large size bowl to catch any juice, cut along the side of each membrane to release the segments. Let the segments drop into the bowl. Add the avocados and onion and toss well. Arrange lettuce leaves on a platter. Spoon the grapefruit, avocado & onion salad over the top of the lettuce leaves. Dress the salad with any dressing that you prefer or eat without dressing as the grapefruit juice may be enough for you. Serves 4
Broccolini & Garlic Sauté
I like to cook this broccolini recipe in my trusty grill pan. I don’t know what I would do without it. If you don’t have a grill pan then a sauté pan or skillet will do just fine.
INGREDIENTS
1 Pound Broccolini
4 Teaspoons Olive Oil
1/2 Teaspoon Kosher Salt
3 Sliced Garlic Cloves
1/8 Teaspoon Red Pepper Flakes
Slice off the stems of the brocolini. Cut the spears in half lengthwise. In a small size sauté pan heat 2 teaspoons of the olive oil over a medium heat. Add half of the broccolini. Cook for 4 minutes. Stir occasionally. Season with the kosher salt. Transfer to a plate and set aside. Add the remaining olive oil to the pan and cook the remaining broccolini. Add the sliced garlic cloves and red pepper flakes. Cook for 3 minutes. Stir constantly. Return the first batch of cooked broccolini to the pan. Toss and cook for 1 minute. Remove from the heat and transfer to a serving plate. Serve immediately. Serves 4
Greens, Beans, Rosemary & Thyme
The dark leafy greens are dense with nutrients and pair with beans very well. This is a healthy and satisfying dish. If you’re short on time then use one 16 ounce package of frozen dark leafy greens instead of the fresh ones.
INGREDIENTS
3/4 Cup Vegetable Broth
1 Cup Chopped Onion
4 Cloves Finely Chopped Garlic
1 Pound Dark Leafy Greens Like Collards, Kale or Mustard Greens (1 to 2 Bunches)
2 Cups Cooked White Beans Like Great Northern
1 Teaspoon Chopped Fresh Rosemary
1 Teaspoon Chopped Fresh Thyme
1/4 Teaspoon Crushed Red Pepper
1/8 Teaspoon Freshly Ground Pepper
Wash and remove the tough stems of the greens. Slice the leaves of the greens. In a large skillet bring the vegetable broth to a simmer over a medium high heat. Add the onions and garlic. Cook for 8 minutes until tender. Stir occasionally. Stir in the greens, beans, rosemary, thyme and crushed red pepper. Cover and turn the heat down to medium. Cook for 6 minutes. Stir only once. Uncover and cook for another 3 minutes or until the greens are tender. Stir in the pepper and then transfer to a serving dish. Serve warm. Serves 4
Vegetable Stock
It doesn’t really take too long to make a nice and rich vegetable stock because the vegetables release their juices into the broth very fast. You can make it from almost any combination of vegetables. If you have parsnips, fennel, pea pods, bell peppers, mushrooms or leftover corncobs they will add great flavor to your stock. You can even use vegetable scraps and trimmings just as long as they are clean. You should avoid using broccoli, artichokes and any members of the cabbage family, however, as they will give your stock a bitter flavor.
INGREDIENTS
1 Large Chopped Leek
2 Large Quartered Spanish Onions
3 Large Chopped Carrots
5 Large Chopped Celery Ribs
3 Large Garlic Cloves
1 Cup Crushed Fresh Tomatoes
1 Small Bunch Fresh Parsley
3 Bay Leaves
1 Small Bunch Fresh Thyme
2 Quarts Water
2 Tablespoons Kosher Salt
Place the parsley, bay leaves and fresh thyme into a large square of cheesecloth and tie it up. In a large size stockpot add the water and kosher salt. Chop the leek, carrots and celery into large hunks. Chop the garlic into fairly large hunks as well. Add the leeks, onions, carrots, celery garlic, tomatoes and herb bundle into the pot of water. Bring to a boil over a high heat. When it boils turn the heat down to medium and let simmer, partially covered, for 1 hour. You will want the onions to be translucent and the other vegetable to be limp. Remove from the heat and let sit, completely covered, for another 45 minutes. Pour the contents of the pot through a fine mesh sieve or a colander lined with cheesecloth. Press the vegetable solids with the back of a spoon to extract the juices. Throw away the vegetable solids and let cool. Pour into large mason type jars and place in the refrigerator or the freezer. Makes 5 to 6 cups of vegetable stock.
Brussels Sprouts With Bacon
I love bacon! Did I say that I love bacon? I have always loved bacon and what could be better than Brussels Sprouts & Bacon?! I guess if you are not a fan of Brussels sprouts then that is an issue, but try them with bacon and you just may change your mind.
INGREDIENTS
30 Trimmed Brussels Sprouts
8 Bacon Slices
2 Tablespoons Olive Oil
3 Cloves Minced Garlic
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
1/4 Cup Toasted Pine Nuts
Preheat your oven to 350º F. Place the pine nuts onto a parchment paper lined baking sheet and put into the oven from 5 to 10 minutes. You will want the pine nuts to be toasted, but not overcooked. Remove the pine nuts from the oven and set aside. Fill a medium size saucepan with 1 inch of water. Bring the water to a boil over a high heat. Add the trimmed Brussels sprouts and boil for 3 minutes. Reduce the heat to low and simmer for 6 minutes with the lid on. You will want the sprouts to be tender, but not mushy. Remove from the heat and drain. Set aside. In a large sauté pan add the bacon. Cook over a medium low heat until nice and browned. Remove from the heat and place the bacon on paper towels to soak up the grease. Crumble the bacon. Pour the bacon fat from the sauté pan. Add the olive oil to the sauté pan and heat over a medium high heat. Add the Brussels sprouts, garlic, kosher salt and pepper. Cook for 5 minutes. Stir occasionally. You will want the spouts to be browned. Transfer to a serving bowl and sprinkle with the crumbled bacon and toasted pine nuts. Serves 8
Tip: If you want to lower the fat in this dish then use turkey bacon instead of regular pork bacon.
Whipped Parsnips
Parsnips are often overlooked in the typical American diet. I like them because they are tasty, healthy and are a great winter vegetable. If you are looking for a good side dish to replace mashed potatoes try Whipped Parsnips and you may just start adding them to your dinner regime.
INGREDIENTS
1 Pound Parsnips
1 Large Russet Potato
3 Garlic Cloves
1 Tablespoon Kosher Salt
1/3 Cup Sour Cream
4 Tablespoons Butter
1 Teaspoon Kosher Salt
1/8 Teaspoon Grated Nutmeg
1/4 Teaspoon Freshly Ground Pepper
Peel and chop the parsnips. Peel and chop the potato. Place the parsnips, potatoes and garlic cloves into a large pot. Cover with water and add 1 tablespoon kosher salt. Bring to a boil and cook for 20 minutes. You will want the parsnips to be soft. Reserve 1/2 cup of the cooking water. Drain the vegies and then return them to the pan. Add the 1/2 cup cooking water and the sour cream. Add the butter, 1 teaspoon kosher salt, grated nutmeg and pepper. With a hand mixer beat on the medium speed for 3 to 4 minutes until all of the ingredients are nice and smooth. Transfer to a serving bowl and serve warm. Serves 4
Potatoes Gratin
Sometimes I am in the mood for a hearty potato dish. My Potatoes Gratin can either be eaten as a main course or side dish. It’s easy to make because the heaviest work is in peeling the potatoes.
INGREDIENTS
6 Peeled Yukon Gold Potatoes
3 Tablespoons Unsalted Butter
2 Cups Heavy Cream
1/2 Teaspoon Kosher Salt
1/2 Cup Finely Chopped Fresh Parsley
1/4 Teaspoon Ground Cayenne Pepper
1/2 Cup Grated Manchego Cheese
1/4 Cup Panko Bread Crumbs
Preheat your oven to 400º F. In a medium size pot bring water to a boil. Drop the peeled potatoes into the boiling water and let boil for 5 minutes. Remove from the water and set aside. Dump the water out of the pot and add the cream, kosher salt and chopped parsley. Cook for 10 minutes over a low heat. Coat a 2 quart baking dish with 1 tablespoon of the butter. Place the parboiled potatoes into the baking dish. Season with the cayenne pepper. Pour the simmered cream and parsley mixture over the potatoes. Dot the potatoes with the remaining 2 tablespoons butter. Distribute the grated cheese over the top of the potatoes and finish topping with the bread crumbs. Cover with foil and bake for 40 minutes. Remove the foil and bake for another 20 minutes. The potatoes dish should be golden and bubbly. Remove from the oven and serve warm. Serves 6
Mozzarella & White Bean Salad
This salad is such a refreshing salad and super easy to make. Chill it for an hour before serving.
INGREDIENTS
1 Cup Mini Mozzarella
1 Cup White Beans
1 Cup Chopped Basil
1/4 Cup Diced Onion
1 Diced Sun Dried Tomato
5 Diced Steamed Asparagus
1/2 Cup Diced Orange Bell Pepper
8 Halved Cherry Tomatoes
1/4 Cup Diced Cucumber
1/4 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
1/4 Cup Oil & Vinegar Salad Dressing
In a large size bowl combine the mozzarella, white beans, basil, onion, sun dried tomato, asparagus, bell pepper, tomatoes, cucumber, salt and pepper. Mix well. Add the dressing and place in the refrigerator for 1 hour before serving. Serves 4
Oven Roasted Green Beans & Cipollini Onions
After the holidays eating healthy is on the top of everyone’s list. Here is an easy and delicious way to cook green beans.
INGREDIENTS
1 Pound Trimmed French Green Beans
1 Cup Sliced Cipollini Onions
3 Tablespoons Olive Oil
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Preheat your oven to 375º F. Adjust the oven rack to the middle position. Wash and trim the green beans. Peel the cipollini onions and slice horizontally. Line a rimmed baking sheet with parchment paper. Spread the green beans and cipollini onions on the parchment paper. Drizzle the olive over the mixture. Sprinkle with the salt & pepper. Roast for 8 minutes. Remove from the oven and using tongs toss the green beans and onions. Place back in the oven and roast for another 4 to 8 minutes. Remember that every oven cooks differently. Remove from the oven and transfer to a serving bowl. Serves 4
