Wednesday, July 05, 2017

Recipes of the Week–July 5, 2017

For Kale – 10 Best Kale Salads from:

Kale Caesar Salad with Roasted Garlic Dressing from:

  • 1 bunch kale
    1/4 cup coarse fresh breadcrumbs or croutons
    1 tbsp. olive oil
    1/4 cup finely grated Parmesan cheese, plus extra for sprinkling over salad
    1/2 cup roasted garlic Caesar dressing (recipe follows—this salad would also taste great with
    Bagna Cauda Vinaigrette or Lemon-Caper Vinaigrette)

Remove the thick stalks from the center of the kale. Pile the leaves on top of one another and roll together into a cigar. Cut the kale into thin ribbons.

Preheat the oven to 400F. Toss the breadcrumbs together with the olive oil in a small mixing bowl and spread in an even layer on a parchment-lined baking sheet. Toast in the oven until golden brown and crisp, about 5 minutes.

In a large mixing bowl, toss the kale together with the dressing. Add the Parmesan cheese and toss again. Divide among four plates, and top with the breadcrumbs, plus a bit more cheese, if you’d like.

For the Roasted Garlic Caesar Dressing (makes about 3/4 cup):

1 head garlic
Olive oil
Juice of 1 lemon (about 1/4 cup)
1 tbsp. capers
2 anchovy filets
2 tsp. Dijon mustard
1/2 tsp. salt

Preheat the oven to 400F.

Remove the outer layers from the head of garlic so the individual cloves are exposed. Chop off the top 1/4 inch of the head so you can see the raw cloves within their skins.

Place on a 9×13 sheet of foil, drizzle with olive oil, and wrap so the packet is tightly sealed. Roast in the oven for 30 minutes, until the cloves are soft to the touch. Remove from the foil packet and allow to cool.

When cool enough to touch, squeeze the cloves out of their skins and add to a food processor. Puree the garlic along with the lemon juice, mustard, salt, and 1/3 cup olive oil. Taste and add more oil as necessary to reach the consistency you like. (This should be a thick dressing, with a punch of acidity.) Store in an airtight container for up to 2 weeks.

Swiss Chard Cakes – go to: 

8 Chive Recipes Ideas & Cooking with Chives:
go to:

Scrambled Eggs with Garlic Chives:

    1 bunch Chinese garlic chives
    4 large eggs
    1 1/2 teaspoons light soy sauce or up to 1/2 teaspoon salt
    freshly ground black or white pepper, to taste
    2 tablespoons vegetable or peanut oil

1. Wash and drain the garlic chives. Remove the hard ends and any wilted green leaves at the top and chop into 1-inch lengths until you have 1/3 cup (5 tablespoons).

2. Beat the eggs. Add the soy sauce or salt, 1 teaspoon vegetable oil and pepper.

3. Heat a heavy skillet on medium high heat. Add the remaining oil, lifting the frying pan so that the oil covers the bottom of the pan.

When the oil is hot, add the chives. Stir-fry briefly, then add the beaten egg mixture. Reduce the heat to medium and gently scramble the eggs. Remove them from the heat when they are just done but still moist. Serve hot.

Wednesday, June 28, 2017

Recipes of the Week–June 28, 2017

For Lovage – the “forgotten” herb - try:

18 Rhubarb Recipes To Love Beyond Rhubarb Pie – go to:

Rhubarb Granita – from:

  • 12 cup sugar
    12 lb. rhubarb, trimmed and cut into 1" pieces
    1 cup sliced strawberries, plus more for garnish
    3 tbsp. fresh lemon juice

Bring sugar and 1 cup water to a boil in a 2-qt. saucepan over high heat; cook, stirring, until sugar is dissolved, 1-2 minutes. Reduce heat to medium-high and add rhubarb; cook until tender, about 5 minutes. Add strawberries and lemon juice; cook 2 minutes more. Strain though a fine-mesh sieve, discarding solids. Pour into a 9" x 13" baking dish, cover with plastic wrap, and place in the freezer. Using the tines of a fork, stir the mixture every 30 minutes, scraping edges and breaking up any ice chunks as the mixture freezes, until granita is slushy and frozen, about 3 hours. Scoop into chilled serving glasses and top with sliced strawberries, if you like.


Four Easy Ways To Go (Mustard) Green from:


Torazorah - a Chinese Mustard - Oriental mustard greens are very popular in Chinese and Vietnamese cooking and pickling. Mustard has a mild flavor that will increase in pungency as the plant matures.

Can be used in recipes that call for broccoli raab.

More Info and Recipe Links:



Grilled Tomatoes with Oregano and Lemon from:

2 garlic cloves, minced (use your garlic curls instead)

1 tablespoon finely grated lemon zest

1 tablespoon lemon juice

4 teaspoos finely chopped fresh oregano leaves

4 tablespoons extra-virgin olive oil

Coarse salt and ground pepper

large tomatoes

Heat a grill to medium-high. In a small bowl, combine garlic, lemon zest, lemon juice, oregano, and 2 tablespoons olive oil. Season with salt and pepper. Clean and lightly oil hot grill. Halve tomatoes crosswise and brush cut sides with 2 tablespoons oil. Place, cut side down, on grill. Grill until lightly charred, about 4 minutes. With a metal spatula, flip tomatoes and grill until skins blister and begin to char, 2 to 3 minutes. Transfer tomatoes to a serving platter, season with salt and pepper, and drizzle with oregano-lemon oil. Serve tomatoes warm or at room temperature.


Sunday, October 23, 2016

Recipes of the Week–October 25, 2016

    1 large clove garlic, minced

    1 tablespoon olive oil

    4 large stalks chard, washed, dried and


    2 large boneless, skinless chicken breasts

    4 ounces fontina cheese, cut into small cubes

    1 1/2 cups panko breadcrumbs

    1/2 cup finely grated Parmesan

    2 eggs, beaten

    1 cup all-purpose flour

    Salt and pepper

    vegetable oil, for frying


Heat the olive oil in a medium skillet over medium heat. When it shimmers, add the garlic and sauté for 2-3 minutes, until translucent and just beginning to brown. Stir frequently to prevent burning.

Add the chiffonaded Swiss chard and sauté, stirring frequently, until wilted — about 5 minutes. Remove from heat and allow to cool completely.

While the chard is cooling, place a chicken breast between two layers of plastic wrap and pound into a thin cutlet using the flat end of a meat mallet or the bottom of a sturdy skillet. Repeat using the other chicken breast.

Divide the chard and fontina into two portions. Place a layer of each lengthwise across a chicken cutlet, then wrap the cutlet over the stuffing and secure with twine or toothpicks. The most important spots to secure are either end of the cutlet roll, as that's where cheese will melt out. Repeat with the other chicken breast and set both aside.

Combine breadcrumbs and Parmesan cheese in one bowl and place next to another bowl containing the beaten eggs and a third with the flour. Season the flour with salt and pepper.

Dredge each chicken roll-up in flour, roll in the beaten egg and then coat thoroughly with the Parmesan breadcrumbs. Allow the chicken to sit for 10 minutes to let the coating adhere.

While the chicken is resting, heat an inch of vegetable oil in a large skillet to 350 degrees. Carefully lower each roll-up into the oil and cook for 4-5 minutes on each side until deep golden-brown.

Remove the chicken to a layer of paper towels to drain, then remove the twine or toothpicks and serve immediately.


Hasselback Butternut Squash w/Bay Leaves from: 


    1 large butternut squash or 2–3 small honeynut squash (about 3  

       pounds total)

    1 tablespoon olive oil

    Kosher salt, freshly ground pepper

    1 Fresno chile, thinly sliced

    ¼ cup pure maple syrup, preferably grade B

    3 tablespoons unsalted butter

    2 tablespoons apple cider vinegar

    6–8 dried bay leaves


Place a rack in upper third of oven; preheat to 425°. Halve squash lengthwise and scoop out seeds with a large spoon. Using a peeler, remove skin and white flesh below (you should reach the deep orange flesh). Rub all over with oil; season with salt and pepper. Roast in a baking dish just large enough to hold halves side by side until beginning to soften (a paring knife should easily slip in only about ¼"), 15–18 minutes.    Meanwhile, bring chile, maple syrup, butter, and vinegar to a simmer in a small saucepan over medium-high, stirring occasionally and removing chile as soon as desired heat level is reached (set aside for serving), until just thick enough to coat spoon, 6–8 minutes. Reduce heat to very low and keep glaze warm.    Transfer squash to a cutting board and let cool slightly. Using a sharp knife, score rounded sides of squash halves crosswise, going as deep as possible but without cutting all the way through. Return squash to baking dish, scored sides up, and tuck bay leaves between a few of the slices; season with salt and pepper.    Roast squash, basting with glaze every 10 minutes or so and using pastry brush to lift off any glaze in dish that is browning too much, until tender and glaze forms a rich brown coating, 45–60 minutes. Serve topped with reserved chiles.    Do Ahead: Squash can be roasted 4 hours ahead. Let cool until just warm; cover and store at room temperature. Reheat before serving.


Balsamic Sautéed Peppers and Onions from:

Mix of 2-4 sweet peppers thinly sliced

1 large yellow onion, thinly sliced

1 tablespoon extra virgin olive oil

1 tablespoon balsamic vinegar

Salt, to taste

Pepper, to taste


\\Heat a large nonstick skillet to medium-high heat and add olive oil. Add sliced peppers and onions and cook until lightly browned and caramelized, about 10 minutes. Add balsamic vinegar and salt and pepper, to taste. Keep warm until ready to serve.

Monday, October 17, 2016

Recipes of the Week–October 18, 2016

1 lb carrot, cut into 1/2-inch slices

2 tablespoons minced onions

3⁄4 cup mayonnaise

1⁄3 cup water

1 tablespoon prepared horseradish

1⁄4 teaspoon pepper

1⁄2 cup dry breadcrumbs

2 tablespoons butter or 2 tablespoons margarine, melted

1⁄2 cup shredded sharp cheddar cheese

On stovetop or in a microwave oven, cook carrots until tender.

Place in a 1-qt baking dish; set aside.

In a small bowl, combine the next five ingredients; mix well.

Pour over carrots.

Combine bread crumbs and butter; sprinkle on top.

Bake, uncovered, at 350 degrees F for 25-30 minutes.

Sprinkle with cheese.

Return to the oven for 2-3 minutes or until the cheese melts.


Jerusalem Artichoke Stir Fry from:

1 cup jerusalem artichoke, peeled,cut into 3/4" chunks and cover with cold water

1 jalapeno pepper, chopped

1⁄4 cup red pepper, chopped

1⁄4 cup yellow pepper, chopped

1⁄4 cup orange bell pepper, chopped

1 stalk celery, sliced

6 medium mushrooms, cleaned & cut in half

3 cloves garlic, peeled and thinly sliced

salt & pepper

vegetable oil cooking spray (I use lite olive oil in a spray bottle)

Spray skillet with oil, over medium heat start to cook the mushrooms and garlic.

When they are just beginning to cook turn up the heat add all the other ingredients and stir fry for 5 minutes


Jerusalem Artichoke (Sunchoke) Cooking Tips from:


Sunchoke and Apple Salad



6 sunchokes
Olive oil to coat the sunchokes
2 apples, sliced
1 tablespoons toasted pumpkin seeds
Mixed greens: radicchio, bok choy, mizuna, celery leaves
1/4 cup celery, minced
½  tablespoon shallot, minced

Apple Cider Viniagrette:
1 cup apple cider
2 Tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 tablespoon maple syrup
1/2 cup olive oil
1/4 cup lemon juice
Salt to taste
Pepper to taste

Prepare the sunchokes. Wash sunchokes with the skin on. Slice 2 sunchokes, raw, into thin strips using a mandoline; set aside. Roast the remaining sunchokes. Preheat oven to 375 degrees. Place them in a pan with olive oil, and roast for about 40 minutes.

Toss the hot sunchokes with the remaining salad ingredients.

Prepare the cider vinaigrette by combining all the vinaigrette ingredients; dress the salad and season with salt and pepper to taste. Garnish with raw sunchoke slices.

Par-Cel: Looks like Parsely, tastes like Celery! Uses: Typically used in salads, risottos, soups or stuffing, as well as for a garnish.

Parcel Cream from:

1/3 cup  butter

2/3 cup flour

1 1/2 cups            milk

½ cup                   white wine

1/3 cup  parcel, springs

1 tbsp                   sour cream

1.5 tsp                  lemon juice

2 tbsp     parcel, chiffonade

1 tsp      ground pepper

To taste salt, approximately 1 tbsp

Melt butter in a saucepan over medium heat.  Add flour, cook stirring for 1 minute. Gradually add milk, stirring until well combined and smooth.  Add white wine, cook 3 minutes.  Add 1/3 cup of parcel, stems and all, cook 2 more minutes.

Put the sauce in a blender.  Blend on low to medium speed until sauce is light green. Put sauce into a container and stir in the rest of the ingredients.   Cool and store for later or use right away.  Makes about 3 ½ cups.

Monday, October 10, 2016

Recipes of the Week–October 11, 2016

2 1/2-lb. butternut squash, peeled, seeded and cut into 3/4" pieces

    1/2 c. plus 1 tbsp. olive oil

    8 sage leaves, thinly sliced

    1/2 tsp. crushed red pepper flakes

    kosher salt

    1 medium onion, chopped

    1/4 c. cider vinegar

    1 tbsp. sugar

    16 slices baguette (about 1/2" thick)

    1/2 c. mascarpone cheese

    2 tbsp. maple syrup

    Chopped parsley, for serving

 Heat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.

 In a large bowl, toss the squash with 1⁄4 cup oil, the sage, red pepper, and 1⁄2 teaspoon salt. Arrange the squash in an even layer on the prepared sheet and roast, stirring halfway through cooking, until lightly golden brown and tender, 25 to 30 minutes; transfer to a bowl.

Meanwhile, heat 3 tablespoons oil in a large skillet over medium-high heat. Add the onion, season with 1⁄2 teaspoon salt and cook, stirring often, lowering the heat if necessary, until golden brown and very tender, 12 to 15 minutes.

Reduce heat to low, add the vinegar and sugar and cook, stirring occasionally, until the vinegar has nearly evaporated and the onions are nearly falling apart, 10 to 15 minutes. Add to the squash and mash with a fork to combine.

Heat broiler. Brush the bread with the remaining 2 tablespoons oil, arrange on a baking sheet and broil until golden brown, 1 to 2 minutes.

Spread the cheese on the toasts, then top with the squash-onion mixture. Drizzle with maple syrup and sprinkle with parsley, if desired.


Roasted Parmesan Rosemary Potatoes from:

    1 1/2 pounds new potatoes, cut into 1-inch pieces

    3 tablespoons extra-virgin olive oil

    2 tablespoons grated Parmesan cheese

    1 tablespoon chopped fresh rosemary

    salt and ground black pepper to taste


Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.

Mix potatoes, olive oil, Parmesan cheese, and rosemary in a bowl. Season with salt and pepper. Spread potato mixture over prepared baking sheet.

Bake in preheated oven until potatoes are golden brown and tender, stirring once, about 40 minutes.



Ginger: Unique Uses, Health Benefits and Fresh Ginger Recipes

Monday, October 03, 2016

Recipes of the Week –October 4, 2016


14 Very Best Ways to Enjoy the Last Sweet Corn of Summer from:


Grilled Corn Mac and Cheese


3  Cups  large shell pasta, uncooked (6 cups cooked)

2  Tablespoons  unsalted butter (I used Kerrygold)

3  Tablespoons  flour

1  Tablespoon  fresh thyme, chopped

1  Cup  (4 ounces) Kerrygold Aged Cheddar, shredded

box of Kerrygold Dubliner Cheese Wedges

ears of corn, grilled and removed from cob

salt and pepper to taste

Cook pasta in salted water according to package directions. Drain and set aside.

While pasta is cooking, make cheese sauce. Over medium high heat, melt butter in large sauce pan and whisk in flour. Whisk for about 2 minutes. Add milk and continue to whisk to avoid any clumps. Cook until mixture thickens and begins to bubble, stirring often. Remove from heat and stir cheese and thyme. Add corn and mix well. Season with salt and pepper to taste. Serve.


Sweet & Spicy Roasted Kabocha Squash


12 small kabocha squash

3 tablespoons light brown sugar (plus more for sprinkling)

14 teaspoon cayenne (or hot chili powder)

12 teaspoon cumin

14 teaspoon cinnamon

14 teaspoon nutmeg

14 teaspoon salt

1 12 teaspoons soy sauce

1 tablespoon sesame oil

Preheat the oven to 400°F Line a baking sheet with a silicon baking liner or parchment paper.

De-seed and cut the squash into slices about 1/4 inch thick.

Combine all the dry ingredients. Toss the squash slices in this until coated thoroughly. Add the soy sauce and toss well again.

Spread the slices in a singler layer on the baking sheet and drizzle them with the oil.

Bake in the preheated oven for 15 minutes, then turn over, drizzle with more oil and sprinkle more sugar, and bake for an additional 10-15 minutes.

Serve hot or at room temperature.


Chicken with Green Onion Sauce


1 (14-ounce) can fat-free, less-sodium chicken broth

2 tablespoons all-purpose flour

2 garlic cloves, minced

1/4 teaspoon dried thyme

Cooking spray

4 (4-ounce) skinless, boneless chicken breast halves

1/3 cup finely chopped green onions, divided

1/8 teaspoon salt

1/8 teaspoon pepper

Combine 1/4 cup broth and flour in a small bowl, stirring with a whisk until smooth. Add remaining broth, garlic, and thyme; set aside.

Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add chicken, and cook 4 to 5 minutes or until lightly browned. Turn chicken; add 2 tablespoons green onions. Pour broth mixture over chicken; sprinkle with salt and pepper. Reduce heat, and simmer, uncovered, 15 to 20 minutes or until chicken is done, basting often.

Remove chicken from pan; keep warm. Bring sauce to a boil over medium-high heat. Scrape bottom and sides of pan, using a rubber spatula. Cook 2 minutes or until sauce is reduced to 3/4 cup. Pour sauce evenly over chicken, and top with remaining green onions.


Monday, September 26, 2016

Recipes of the Week–September 27, 2016

2 large egg yolks

1 1/2 cups whole milk

1 1/2 cups heavy cream

1/2 teaspoon freshly grated nutmeg

Kosher salt and freshly ground pepper

3 cloves garlic, smashed

2 bay leaves

1 pound potatoes, peeled, sliced 1/8 inch thick and patted dry


1 1/2 cups coarsely grated gruyere cheese (about 6 ounces)

4 plum tomatoes, sliced 3/4 inch thick

2 bell peppers (yellow or orange), cut into 3/4-inch-thick strips

1 onion, halved and sliced 1/2 inch thick

2 tablespoons extra-virgin olive oil, plus more for the baking dish

3 teaspoons herbes de Provence

1 1/4 cups breadcrumbs (preferably fresh)

Whisk the egg yolks and 1/2 cup milk in a small bowl and set aside. Combine the remaining 1 cup milk and 1 cup cream in a medium saucepan; stir in the nutmeg, 1 teaspoon salt and 1/2 teaspoon pepper. Add the garlic and bay leaves and bring to a boil over medium heat. Reduce the heat to medium low; add the potatoes and simmer until halfway cooked, about 6 minutes. Remove from the heat. Gradually stir in the egg-milk mixture and 1 cup gruyere. Cover and keep warm.

Preheat the broiler. Put the tomatoes, bell peppers and onion on a baking sheet in separate piles. Drizzle each pile with 2 teaspoons olive oil and sprinkle each with 1 teaspoon herbes de Provence, and salt and pepper to taste. Toss each pile of vegetables to coat, then spread out the piles. Broil until tender and charred around the edges, about 10 minutes.

Preheat the oven to 375 degrees F. Brush a 1 1/2-quart baking dish with olive oil. Sprinkle half of the breadcrumbs (1/2 cup plus 2 tablespoons) in the dish. Spoon out half of the potatoes and arrange evenly over the breadcrumbs; top with the broiled onions and half each of the tomatoes and bell peppers. Top with the remaining potatoes in an even layer and all of the cream mixture; discard the garlic and bay leaves. Top with the remaining tomatoes and bell peppers.

Bake until the potatoes are tender and lightly golden, 40 to 50 minutes. Drizzle with the remaining 1/2 cup cream and sprinkle with the remaining 1/2 cup plus 2 tablespoons breadcrumbs and 1/2 cup gruyere. Continue baking until the cheese melts, about 5 more minutes. Let rest 10 minutes before serving.


Sesame Parmesan Zucchini from:   


        1 recipe - 1 medium zucchini, quartered and cut into 1/2    

             inch slices

        2 tablespoons olive oil

        1/4 teaspoon sesame oil

        2 teaspoons sesame seeds


        2 tablespoons Parmesan cheese

        1/4 teaspoon cayenne pepper

        1/2 teaspoon garlic salt

Preheat oven to 400 degrees F (200 degrees C).

In a large bowl, toss the zucchini with the olive oil, sesame oil, sesame seeds, Parmesan cheese, cayenne pepper, and garlic salt. Spread in a single layer on a baking sheet.

Bake 20 minutes in the preheated oven, until lightly browned.


Roasted Peppers & Celery Leaf -


    2 medium red bell peppers, seeded and cut into 1/4-inch strips

    4 teaspoons extra-virgin olive oil, plus additional for drizzling the bread

    1/2 teaspoon kosher salt

    1/2 teaspoon smoked sweet paprika

    1/4 cup chopped celery leaves

    6 slices crusty bread, cut about 1/4 inch thick

    1 garlic clove, halved

    Anchovy fillets or drained capers, for serving (optional)


Preheat the oven to 375°F. In a bowl, toss the peppers with the olive oil, salt, and paprika. Spread on a large baking sheet and roast, stirring occasionally, until the peppers are very tender and jammy, 25 to 30 minutes. Let cool completely; toss the peppers with the celery leaves.

Preheat the broiler. Spread the bread slices out in an even layer on a baking pan and toast them until golden, 1 to 2 minutes. Immediately rub each slice with garlic and drizzle with oil.To serve, mound the peppers on top of the bread slices. Garnish each crostini with either a single anchovy fillet or capers, if desired (about 1/2 teaspoon per crostini).


Pan Cooked Celery with Tomatoes & Parsley from:

1 bunch celery, trimmed and cut into 1-inch pieces

1 tablespoon extra virgin olive oil

4 garlic cloves, minced

1 anchovy, rinsed and chopped (optional)

1 14-ounce can chopped tomatoes in juice

3 tablespoons chopped flat-leaf parsley

Pinch of sugar

Salt and freshly ground pepper to taste


Place the celery in a steamer above 1 inch of boiling water. Cover and steam 5 minutes, until just tender when pierced with a knife. Remove from the heat and drain.

Heat the oil over medium heat in a large, heavy skillet and add the garlic. Stir until it smells fragrant, about 30 seconds, and add the anchovy if using, tomatoes, 2 tablespoons of the parsley, a pinch of sugar and salt and pepper. Stir together, then stir in the celery. Cook, stirring often, until the tomatoes have cooked down and the mixture is fragrant, about 10 minutes. Taste and adjust the seasonings. Stir in the remaining parsley just before serving.