Great, easy to prepare dish using a roasted pumpkin. Serves 5 to 10 people with 1 medium or half of a large pumpkin roasted at 350 for 30 to 50 minutes.
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This fabulous twist on classic lasagna is perfect for cold weather months when hearty ingredients are bountiful. This recipe uses butternut squash, kale, leeks, sweet potatoes and a classic French Mother sauce called "Sauce Bechamel." Chef Keith Snow from http://www.harvesteating.com demonstrates how to make this lasagna in this detailed video.
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Roasted Turnip and Winter Squash Soup
from her book "Love Soup:
160 All-New Vegetarian Recipes" (W. W. Norton, 2009).
Love Soup: 160 All-New Vegetarian Recipes from the Author of The Vegetarian Epicure |
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Raw Food Recipe - Zucchini Pasta with Marinara Sauce Gluten-free raw pasta out of zucchini, which is topped with raw marinara sauce is a delicious way to enjoy pasta without all the carbs.
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White Wine-Garlic Salad DressingMaking salad dressing is one of the most useful
impromptu culinary skills you can have, especially in summer when
you have such a wide variety of fresh food available. This
dressing is incredibly versatile—it can be tossed with baby spinach
with some dried cranberries and toasted nuts or sunflower seeds
sprinkled on for added taste and texture. Try it drizzled over
grilled asparagus or as the dressing for a pasta or rice salad.
Ingredients: 1 clove garlic, grated In a small bowl combine garlic, mustard and vinegar with a fork or a whisk. Continue whisking while adding olive oil in a small, steady stream. Whisk until oil is emulsified into the vinegar mixture. Season to taste with salt and pepper. Can be made ahead of time—store in refrigerator and whisk or shake container to combine before use.
Suggested Variations: |
Creamy Roasted Garlic DressingA garlic head wrapped in foil with a tablespoon of water and then oven roasted turns the once-hard cloves into a paste and are easily squeezed out to make this recipe.
Ingredients: 2 large heads roasted and cooled garlic In a blender or food processor combine roasted garlic pulp, yogurt, cheese, olive oil, lemon juice, mustard and anchovy. Process until all ingredients are smooth. Season with salt and pepper.
To roast garlic: Start with a head with all cloves intact and tightly wrapped in papery skin. Feel that all cloves are hard and solid. The weight of the head should be heavy, the heavier the better. Remove as much of the outer layers of skin without separating the cloves. Slice off about 1/2 inch of the top of the garlic head. Place the garlic on a square piece of foil that is large enough to wrap the garlic head leaving nothing exposed. Sprinkle the garlic with a tablespoon of water and loosely wrap the garlic in the foil and pinch the edges together. Roast for 45 minutes in a 400 F oven. Unwrap and let the garlic cool slightly before squeezing the garlic from the garlic casings. There are many creative ways to use roasted garlic. |
Garlic Scape Pesto / Hummus DipIngredients: For more great recipes to try: |
Fried Green Tomatoes with Peach ChutneyPeach chutney with its fruity flavor dresses up a prized green tomato recipe from Alabama.
Ginger Peach Chutney: Tomatoes: 1/2 cup all-purpose flour, divided ---------------------------------------------------------------------------------
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Orange and Ginger Glazed Daylily Buds
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Grilled Honey Pineapple Slices & Madeira Yogurt
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Chicken with Potatoes & Peppers
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Fluffy Angel CakeThis is a great idea for use with fresh organic berries from your garden, with a little whipped cream (also from the organic section of your local grocer). What a fresh wholesome treat.
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Banana and Raisin Tea Cake
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Winter Vegetable Soup
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Fresh Tomato Soup |
CORN SCALLOP2 eggs Preheat oven to 325F. Grease a 13 -by-9-inch
baking dish. |
BLUEBERRY BREAD PUDDING WITH BLUEBERRY-GINGER SAUCEBlueberry-Ginger Sauce: 2 C fresh or frozen blueberries Pudding: 1 1/2 C sugar For the sauce, combine blueberries, sugar, ginger and water in medium saucepan. Bring to a boil over medium-high heat, reduce heat to low and simmer 3 to 5 minutes or until sauce thickens. For the pudding, preheat oven to 375 F. Lightly grease a 13-by-9-inch baking pan. In large bowl, beat sugar and eggs at medium speed with an electric mixer until fluffy. Add whipping cream, milk, vanilla and nutmeg, beating until blended. Fold in bread cubes and blueberries. Pour into baking pan. Let stand 5 minutes. Place in oven and bake 40 to 45 minutes. Cool in pan 5 minutes. To serve, top with Blueberry-Ginger Sauce and whipped cream. if desired. Serves 8 to 10. |
CRAB AND GRILLED SWEET POTATO SALADNot your standard salad, this salad is full of tasty, balanced contrasts. This is an excellent way to serve baked sweet potatoes other than the ordinary, and next day use for leftovers. If need be you can use canned sweet potatoes. This dish could make a main dish for two for lunch. Or could be used as an appetizer for four at an evening meal.
Crab and Grilled Sweet Potato Salad with Jalapeno Cream and Red Hot Chili Sauce (30 minutes, plus 1 hour baking time for the sweet potatoes) For the Grilled Sweet Potatoes: 2 large or 3 to 4 smaller sweet potatoes (about 1
pound total) For the Crab Salad: 1/4 C chopped celery For Red Hot Chili Sauce: 1/4 C chili sauce or seafood cocktail sauce For salad base: 4 C mixed greens such as a mesclun mix Preheat oven to 400 F. Scrub potatoes to remove dirt, bake for 45 minutes to an hour depending on size. A knife should be able to cut easily through the flesh when done. Allow to cool for easy handling. Meanwhile, prepare the crab salad: In medium bowl, mix together all ingredients except crab meat. Gently fold in crab meat, and keep chilled until ready to serve. In a separate bowl, mix together ingredients for Red Hot Chili Sauce. Preheat grill to high setting. Slice sweet potatoes crosswise into 1-inch-thick slices. In small bowl. mix together oil, cumin seed, salt and honey. Generously brush potato slices with oil mixture and grill on high heat, turning once, until hot and marked with grill marks, about 10 minutes per side. Keep warm |
CORN CHOWDER: A VEGETARIAN'S DELIGHTCorn chowder shouldn't taste like seafood chowder that someone forgot to add the seafood to. Corn chowder should be about two things: the taste and texture of fresh corn. Start with fresh corn. Fresh corn is important not only because the kernels have so much more flavor, but the cobs play a very important part as well. Cut the corn from the cobs, and simmer the cobs for about 10 minutes. This draws out the juices that are left behind in the cob. Why waste all that excellent flavor, right? Next is the base. Most chowders would have you use cream or half-and-half. But the richness of these two ingredients would drowned out the corn flavor for which we are making corn chowder. Therefore, use whole milk. This will still give you the richness appropriate for a chowder but won't be overwhelming as the cream or half-and-half would be. For an end-of-summer soup, seasonings will be a bit of thyme, salt and pepper. To help round out the flavors a base of diced yellow onion and garlic sautéed in olive oil, with an addition of finely diced potatoes to give the chowder a bit more body. For the potatoes, aim for a size about the same size as a kernel of corn. Remember, it's corn chowder, not potato chowder. Let's keep this all about the corn. As a side note: If you prefer a thicker chowder transfer half the finished product to a blender and puree until chunky smooth. Return to the pot and stir well.
Corn Chowder (35 minutes) 4 C milk In a large saucepan, bring the milk to a low simmer. Meanwhile, cut the corn kernels from the cobs. To do this, stand each ear on its wide end. Use a serrated knife to saw down the length of the ear. Set kernels aside. When the milk is warm, add the corn cobs and simmer 10 minutes. While the cobs simmer, heat the olive oil in a large skillet over a medium-high heat. Add the onion, potatoes and thyme and sauté about 8 minutes, or until the potatoes are just tender. Add the garlic and sauté another minute. Remove the cobs from the milk and discard them. Transfer the potato and onion mixture into the milk. Add the corn kernels and simmer 15 minutes. Season to taste with salt and pepper. Makes 2 to 3 servings |
GRILLED CHICKEN WITH
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Serves 6 |
Chicken
1/4 c fresh lemon juice
3 Tbsp olive oil
2 Tbsp finely chopped fresh Italian parsley
2 Tbsp finely chopped fresh oregano
1 tsp salt
1/2 tsp ground black pepper
1/2 tsp ground lemon pepper
1/2 tsp sweet paprika
1/8 tsp ground cinnamon
6 boneless skinless chicken breasts
Tomato Compote
2 Tbsp olive
oil
12 oz tomatoes, cut into 1/2-pieces
1/4 c finely chopped red onion
3 Tbsp finely chopped fresh Italian parsley
3 Tbsp finely chopped fresh oregano
2 tsp minced garlic
1/2 tsp ground black pepper
1/2 tsp salt
1/2 c pine nuts, toasted
To cook the chicken: Whisk the lemon juice, oil, parsley, oregano, salt, black pepper, lemon pepper, paprika, and cinnamon in a 13x9x2-inch baking dish. Add the chicken and turn to coat. Cover and refrigerate at least 2 hours or up to 1 day, turning occasionally.
Spray the grill rack with nonstick cooking spray. Prepare the barbecue for medium-high heat. Grill the chicken breasts until they are just cooked through. about 4 minutes per side. The chicken should still be firm to the touch. But if it's too firm, it's overcooked and will be dry. Make sure to watch it carefully.
Meanwhile, prepare the tomato compote: Heat the oil in a heavy large skillet over medium-high heat. Add the tomatoes, onion, parsley, oregano, garlic, pepper, and salt. Sauté just until the tomatoes are heated through, about 2 minutes. Stir in the pine nuts.
Transfer the chicken to a platter. Spoon the
warm tomato compote over the chicken and serve.
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Squash Blossoms Raw or cooked, squash blossoms are edible flowers, .
Both summer and winter squash blossoms can be battered
and fried in a little oil for a wonderful taste
sensation. (Pumpkin blossoms are a tasty that hold
up well to stuffing.) Harvest only the male
blossoms unless the goal is to reduce production. Male
blossoms are easily distinguished from the female
blossoms. The stem of the male blossom is thin and trim.
The stem of the female blossom is very thick. At the
base of the female flower below the petals is a small
bulge, which is the developing squash. |
Zucchini Carrot Bread
To use frozen grated zucchini in bread, thaw the package in a pan of
cold water, squeeze out excess water and precede with the recipe.
Omit the carrot and substitute 1/2 cup zucchini or other squash, if
desired.
1 1/2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground ginger
1 egg, lightly beaten
1/2 cup canola oil
1 cups grated zucchini
1/2 cup grated carrots
1/2 cup chopped walnuts or pecans
Powdered Sugar (optional)
In a large mixing bowl stir together flour, sugar, baking powder,
baking soda, salt, and ginger. Set aside.
In a medium bowl, beat the egg, add the oil, grated zucchini, and
grated carrots. Mix well.
Add the zucchini mixture and nuts to the flour mixture. Stir only
until all the flour is incorporated. Do not over mix or the bread
will be dry and chewy.
Spicy Squash Cakes
This recipe works well with a combination of zucchini and patty pan
or yellow squash. Temper the fieriness of the jalapenos by adjusting
the amount or by removing the seeds and white membrane. Prepare
small cakes for an appetizer or larger ones as a side dish or serve
with crusty bread and tomato salsa for a full meal. The salsa recipe
is in the section on tomatoes.
1 whole egg plus 2 egg whites or use 3 eggs
4 cups grated summer squash
1 cup fresh corn kernels, cut from 2 ears
1/4 cup chopped green onions, tops included
1 large jalapeno pepper, chopped
1/3 cup parmesan cheese
1/2 cup grated sharp cheddar cheese
1/2 cup all-purpose flour
2 tablespoons olive oil
1 teaspoon ground cayenne pepper or black pepper
Canola oil for sautéing
Low-fat sour cream (optional)
Fresh tomato salsa (optional)
In a large bowl, beat the eggs. Beat in squash, corn, green onions,
jalapeno, the cheeses, flour, olive oil and ground pepper.
Heat two tablespoons canola oil in a heavy 10-inch skillet over
medium-high heat. For small cakes, spoon one tablespoon squash
mixture per cake into the hot oil and flatten to uniform thickness.
For large cakes, use two tablespoons of squash mixture per cake. Do
not over crowd the skillet. Leave about an inch between cakes.
Cook until edges turn golden brown, turn and cook the other side
until golden brown, about three minutes total cooking time per cake.
Transfer to a paper towel lined plate. Place in a warm oven and
continue cooking the remaining cakes.
To serve, arrange two or more cakes on individual plates. Serve with
some of the salsa and a dollop of low-fat sour cream. Sprinkle with
salt if desired. Serves 6.
Scrape the batter into a well greased 9-inch bread pan and bake in a
preheated 375° oven for 50 minutes.
Remove from the oven and let the bread cool in the pan 5 minutes,
then turn out onto a rack or plate. Serve warm or cool and dust with
powdered sugar. Makes one 9-inch loaf.
Herbal Hints: Arugula
Nothing but Herbs, 300 E Wyoming Ave, Hayden, Idaho (208)772-6608 barbherbs@verizon.net |
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**Mary had a
tasty lamb** from chef Geoffrey Zakarian For Lamb Chops: 1 t. minced
fresh rosemary
To grill the lamb chops: Prepare a hardwood charcoal fire in an outdoor grill. Let the coals burn down until they're grayish white on the outside and glowing red on the inside. Position the rack 4 to 5 inches above the coals. The fire should be hot; you should be able to hold your hand 5 inches above the grill for no more than 5 seconds - any longer and the fire isn't hot enough. (for gas grills, use medium heat.) Drain the lamb chops, discarding the marinade. Season the chops generously with salt and pepper. Lightly oil the rack. Place the lamb chops on the rack and grill until medium-rare (a meat thermometer inserted into the thickest part will indicate a temperature of 125 F) about5 minutes per side Transfer the lamb chops to a platter, lightly cover with aluminum foil, and allow to rest for 5 minutes. Garnish the chops with parsley sprigs and serve with Tomato-Bread Pudding Makes 6 servings
Tomato-Bread Pudding 12 ripe medium
tomatoes (about 3 1/2 pounds)
Bring a pot of water to a boil. Core the tomatoes, and blanch in the boiling water for about 30 seconds to loosen the skin. Transfer the tomatoes to a strainer. When cool enough to handle, peel off the skins. Cut the tomatoes in half horizontally and position in the strainer over a medium bowl; scoop the seeds and pulp from the tomatoes into the strainer. Press the pulp to extract as much of the juice as possible. Arrange the tomato halves, cut side up, on a large plate. Sprinkle with the garlic and season moderately with the salt and pepper. Drizzle with 2 T of the olive oil and allow to sit for 30 minutes. Pour any accumulated juice into the strained tomato juice. Preheat a cast-iron grill pan or preheat the broiler. Brush the baguette slices on both sides with the remaining 1/4 cup of olive oil and grill or broil until toasted, 1 to 2 minutes per side. Season the toasts with salt and pepper and transfer to a large plate. Grill or broil the tomatoes on one side until lightly charred, about 3 minutes, then return to the plate. Preheat the oven to 350 F. Lightly oil a shallow 3-by-9-inch baking dish. Arrange half the tomatoes on the bottom, pressing them down with a spatula. Sprinkle the tomatoes with 2 T each of the parsley and basil; season generously with salt and pepper. Top the tomatoes with half the toasted baguette slices. Repeat the procedure with the remaining tomatoes, 2 T each of the parsley and basil, and the remaining toast. Pour about 1 C of the juice evenly over the bread pudding. Place a piece of aluminum foil over the pudding, weight it down with another pan. Place the dish in the oven and bake until the liquid is absorbed and the tomatoes are very soft, about 30 minutes. Remove the weight and foil and bake until the top of the pudding is crisp, about 10 minutes more. Allow to stand for 15 minutes, sprinkle with the remaining 1 T each of parsley and basil, and serve. Makes 6 servings. (Recipe developed for AP by chef Geoffrey Zakarian, on behalf of the American Lamb Board) |
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