Asian Noodle Salad with Toasted Sesame Dressing

Salad
1 - 8 oz. package soba or thin rice noodles
1/4 cup cilantro, chopped
1/4 cup toasted sesame seeds

Dressing
2 Tbls toasted sesame oil
3 tbsp. tamari
3 tbsp. balsamic
1 tbsp. maple syrup
1 tbsp. hot pepper oil

Optional Additions
shredded cabbage
chopped carrots
peas
sliced scallion
sweet peppers
cubed tofu

Procedure
1. Cook noodles according to package instructions. Drain, rinse, and set aside.
2. Combine dressing ingredients in a mason jar with a lid and shake vigorously to combine.
3. Add dressing and cilantro to cooked noodle and stir to combine. Add veggies and tofu, if using and stir.
4. Sprinkle toasted sesame seeds on portions at the time of serving.

Parsley Gremolata

This is a traditional Italian condiment. Use as a spread on crackers or crostini. Or as a topping on steamed veggies (especially potatoes). Makes a nice accent for any main course.

INGREDIENTS:
3/4 cup Italian parsley, minced
2 cloves garlic, minced
1 1/2 TBLS grated lemon zest

PROCEDURE:
Combine all ingredients and let sit at room temperature for several hours to allow the flavors to meld.

Stuffed Swiss Chard Leaves

INGREDIENTS:
1 bunch swiss chard-wilted slightly
1/2 cup green onions
2 cloves garlic, minced
2 1/2 cups cooked rice
1 cup feta cheese
1/2 cup cottage cheese
1 egg, beaten
1/2 cup chopped parsley
3/4 cup raisins
1 tsp chopped fresh dill
1/4 tsp lemon zest (or just use a splash of lemon juice)
1/4 tsp freshly ground pepper
2 TBLS olive oil

PROCEDURE:
-remove chard from fridge a few hours in advance and leave at room temp to soften. (you could also run under warm water until limp and pat dry). Remove the stems.
-preheat oven to 350
-mix everything but the oil in a bowl
-place 1/4 (ish) cup of mixture on a chard leaf and fold/roll it into a tidy package. Place seam-side down on a baking sheet. Repeat until you run out of leaves or mixture.
-brush the tops of each packet with olive oil and then bake for 25 minutes.
-If there is extra filling, you can bake it in a small dish.

Zucchini with Oil & Lemon

Ingredients:
2-3 zucchini (or other summer squash)
3 TBLS olive oil
salt & fresh ground pepper
juice of one lemon

Procedure:
1. Cut zucchini into julienne strips about 2 inches long.
2. Heat olive oil in a large skillet and add zucchini, salt, and fresh ground pepper.
3. Cook, stirring, until the zucchini starts to brown.
4. Add lemon juice and cook for about 3 minutes more, until the squash is crisp and slightly browned. Serve immediately.

Zucchini Strands with Basil

1-pound zucchini, or summer squash of your choice
3/4 tsp. kosher salt
1 Tbsp. olive oil
1 clove garlic-finely chopped
2 Tbsp. coarsely chopped basil
Freshly ground black pepper

Procedure:
1. Cut the ends off the zucchini and either slice in long-spaghetti-like strands with a mandolin or use the large holes of a box grater to shred.
2. Toss with the salt, and place in a colander. Let sit for 15 minutes then gently squeeze some of the water out of the zucchini.
3. Heat oil in a large skillet over medium-low heat. Add the garlic to the pan and stir until it loses its raw fragrance but does not brown.
4. Add the zucchini, basil, and a few grindings of pepper and toss with tongs just until heated through.

 

Zucchini Pancakes with Nut Flour

3 c zucchini, shredded
3 eggs, beaten
3 c nut flour (grind up the nut of your choice in a food processor until it resembles coarse flour)
1/3 c melted butter or coconut oil
1/3 c honey (or to taste)
2 t cinnamon
1 t baking soda
1/2 t salt

Mix all and fry. I don’t use syrup. If you can’t live without using syrup, reduce the amount of honey.
I used hazelnuts, which I pulverized in my Magic Bullet.

Smashed Potatoes


Fist-sized potatoes (however many you care to eat.) Any variety will do.
Olive oil
Salt
Freshly ground pepper

Procedure:
1. Scrub potatoes clean-do not peel.
2. Steam until just barely done.
3. Arrange on a lightly oiled cookie sheet and allow to cool about 20 minutes.
4. With a small plate, or a bare hand, flatten the potatoes to about 1-inch thickness.
5. Drizzle with olive oil and sprinkle with salt and pepper.
6. Bake at 425 until the tops turn lightly golden brown-about 20 minutes

Scalloped Potatoes

3 cups thinly sliced potatoes (or your choice)
½ cup flour
1 stick butter clod and grated (you don’t have to use it all)
1 ¼ cup milk, cream or half and half
1 ¼ tsp salt
Parmesan (opt.)

Preheat oven to 350
Butter a 10-inch baking dish
Dredge potato sliced in flour and arrange in single layers in pan.
Between layer sprinkle butter shreds to your liking. Layer more potatoes, more butter until you
run out.
Gently heat milk and salt in a sauce pan.
When hot (but not boiling), our over potatoes.
Sprinkle top with parmesan and bake covered for 45 minutes to an hour or until potatoes are almost done. Uncover and continue to cook until the top begins to brown and potatoes are done.

 

Sauteed Green Beans with Shallots, Ginger, Garlic, & Chile


1 lb. green beans
2 TBSP peanut or sesame oil
1 small shallot, minced
3 tsp minced garlic
2 tsp grated fresh ginger
1/2 medium red Chile like jalapeno, thinly sliced
2 TBSP soy sauce

Procedure:
1. Trim ends off beans and snap in half.
2. Bring pot of salted water to a boil. Add the beans and blanch until bright green, about 3 minutes. Shock in ice water and then drain in a colander.
3. Heat large wok over high heat. Add oil, then shallots, garlic, ginger, and Chile. Stir a bit until fragrant, about 30 seconds.
4. Add green beans and stir thoroughly to coat the beans with oil. Sauté for a few more minutes until the beans start to caramelize.
5. Add soy sauce, stir, and cook a few minutes more. Beans should still be a little crisp.

Notes:
1. Toasted sesame oil drizzled on at the end would be amazing.
2. Don’t have a shallot? Use more garlic.
3. Use more or less chile depending on your tolerance.

Rutabaga Puree with Orange and Ginger

4-5 large rutabagas
1 Tbsp. grated fresh ginger
1 cup orange juice
1/2 cup water
sea salt

1. Peel and chop rutabagas. Place in large pot with ginger, orange juice and water.
cover, bring to a boil, then reduce heat and simmer until soft throughout, adding water a little at a time as needed to prevent burning.
2. When soft, remove from heat and pour remaining liquid into separate bowl.
3. Puree rutabagas with handheld blender, adding cooking liquid if needed to achieve desired texture. Season to taste with salt and serve.

Rutabaga Fries

Rutabagas
vegetable oil
sea salt
rosemary
freshly cracked pepper

Procedure:
Peel and sliced rutabagas into long batons or French Fries. Soak them in water for 30 minutes, then drain and towel-dry. Toss with vegetable oil to coat lightly and a few pinches of salt. Spread them on a sheet pan and bake at 400, turning occasionally until golden and tender, 30-40 minutes. When done, toss them with a little finely minced rosemary, sea salt, and freshly cracked pepper.

 

Rosemary-Onion Green Beans

Ingredients:
2 small onions, thinly sliced
1 fresh rosemary sprig
2 teaspoons butter
1-1/4 lbs. fresh green beans, trimmed
1/4 cup water
1/4 teaspoon salt
1/4 teaspoon pepper

Procedure:
1. In a large nonstick skillet, sauté onions and rosemary in butter for 3-5 minutes or until onions are tender.
2. Add the beans, water, salt and pepper. Bring to a boil.
3. Reduce heat; cover and cook for 7-9 minutes or just until beans are tender. Discard rosemary.

Makes 4 servings.

Root Veggie Fries

1 rutabaga, peeled
4 carrots
4 parsnips, peeled
3 Tbsp. extra virgin olive oil
1/4 cup cornmeal
1 tsp coarse sea salt
1/2 tsp ground nutmeg
cayenne pepper

1. Set oven to broil.
2. Cut vegetables into sticks and steam 3-4 minutes or until just tender. Remove from heat and place in large bowl. Coat with oil and toss with cornmeal, salt, nutmeg and cayenne.
3. Lightly oil cookie sheet and spread fries in single layer. Broil 3 minutes, remove from oven, flip fries and broil another 3 minutes or until lightly browned. Serve hot.

Roasted Winter Squash in a Mint & Wine Vinegar Sauce

Fresh mint is best, but 2 tsp of dried mint will do.
Pie pumpkin, kabocha, buttercup, or red kuri are the most ideal squash for this recipe, but most any winter squash will do.
Sprinkle chopped fresh parsley on finished dish for added appeal.

Ingredients:
2 1/2 lbs. winter squash
1/3- 1/2 cup olive oil
2 large cloves garlic, minced or pressed
1/4 brown sugar, packed (or use 3 TBSP mild honey)
2 TBSP chopped fresh mint
1/4 tsp salt
1/4 tsp ground black pepper
fresh parsley for garnish-optional

Procedure:
1. Preheat the oven to 450. Oil a baking sheet.
2. Peel squash with potato peeler or paring knife. Cut in half, scoop out seeds and pulp. Set cut sides down and slice crosswise into 1/4-inch-thick semi-circles.
3. Brush each slice with olive oil and place it on the prepared baking sheet. Lightly salt the squash and bake for 15 minutes, until tender but still firm.
4. While the squash bakes, heat the remaining olive oil in a small saucepan. Add the garlic and cook for 1 minute. Add the vinegar and brown sugar (or honey) and whisk until the sugar has dissolved. Add the mint, salt, and pepper and remove from heat.
5. When the squash slices are baked, arrange them on a platter. Pour the dressing evenly over all and decorate with fresh mint leaves.

Roasted Turnips or Rutabagas

Ingredients:
1 1/2 pounds turnips or rutabagas, peeled and quartered
Salt and freshly ground pepper
Canola or safflower oil
3 small bay leaves
2 rosemary sprigs or 6 thyme sprigs

Procedure:
1. Preheat the oven 375.
2. Lightly oil a shallow roasting pan or baking dish.
3. Boil the turnips in salted water for 3 minutes and drain. If using rutabagas, parboil for 15 minutes or until barely tender.
4. Toss turnips or rutabagas with enough oil to coat them lightly, then season with salt and pepper.
5. Transfer them to the dish with the herbs and bake uncovered until tender when pierced with a knife and browned, 25-30.

Roasted Kabocha Squash and Creminis with Fresh Herbs

2 small or 1 large kabocha squash (you could use buttercup or red kuri as well)
2 leeks, sliced lengthwise and cut into 1/2-inch strips
3 Tbsp. balsamic vinegar
3 Tbsp. extra virgin olive oil
1 tsp coarse sea salt
1-pound cremini mushrooms, wiped clean
1 Tbsp. minced fresh rosemary
1 Tbsp. minced fresh sage

1. Preheat oven to 425.
2. Wash squash well, cut in half and remove seeds. Chop into bite sized pieces (leaving skin on) and toss in a large bowl with leeks. Add vinegar, oil and salt.
3. Spread onto cookie sheet and roast 10 minutes. Remove from oven, add mushrooms and continue roasting another 10 minutes.
4. Sprinkle with rosemary and sage and roast a final 10 minutes (a total of 30 minutes). Remove from oven and serve.

Red Cabbage with Cranberries

Ingredients:
1/4 cup vegetable oil
4 cups thinly sliced onions
8 cups thinly sliced red cabbage
1 tsp salt, or to taste
2/3 cup apple juice or cider
2 cups fresh or frozen cranberries, sorted and rinsed*
2 TBSP cider vinegar
2 TBSP sugar, or to taste

*If using frozen cranberries, remove from the freezer and allow them to thaw at room temperature while you prepare the ingredients and cook the onions and cabbage.

Procedure:
1. Warm the oil in a large saucepan on medium heat. Add the onions and sauté for about 10 minutes, until translucent. Add the cabbage, sprinkle with the salt, and continue to cook, stirring often, for about 15 minutes, or until the cabbage is tender.
2. Add the apple juice or cider and the cranberries and cook, stirring continuously for 3-4 minutes, just until the cranberries begin to pop. The cranberries should be tender but still hold their shape.
3. Remove the saucepan from the heat, stir in the vinegar and sugar, and serve immediately

 

Quick Boiled Broccoli and Stems with Toasted Sesame Seeds

Ingredients:
1 bunch broccoli
2 TBLS flax seed oil
1 tsp plum vinegar
2 TBLS toasted sesame seeds

Procedure:
1. Cut broccoli florets from stems. Chop florets into pieces and place in pot.
2. Trim and discard dry ends from broccoli stems. Peel outer skins, chop stems and add to pot with florets.
3. Add 2 inches of water, cover, bring to boil and cook 2-3 minutes or until bright green and just tender.
4. Drain water and toss broccoli with flax seed oil and vinegar.
5. Sprinkle with sesame seeds and serve.

Peas in Toasted Sesame Seed Vinaigrette

You can use snow peas, sugar snaps, and/or shell peas.

2 lb. shelled peas or 1 lbs. snow peas or sugar snaps
1/4 cup sesame seeds
1 clove garlic, presses or minced
1 tsp Dijon mustard
1 TBLS lemon juice
1/4 tsp salt
pepper to taste
1 TBLS red wine vinegar
1/4 cup olive oil
1 1/2 tsp sesame oil

Procedure:
1. Cook peas in boiling water for about 30 seconds, until crisp-tender.
2. Drain and rinse with cold water.
3. In a heavy skillet, toast sesame seeds until brown, about 3 minutes.
4. In a bowl, combine garlic, mustard, lemon juice, salt and pepper.
5. Blend in vinegar and oils.
6. Add peas and toasted seeds.
7. Chill and serve.

 

Parmesan Potato Gratin

1 Tbsp. olive oil
1 lb. chunk Parmesan
4 slices bacon, crisp-cooked and crumbled
2 green onions, thinly sliced
2 Tbsp. snipped fresh chives
4 lbs. potatoes, peeled and finely sliced
1 Tbsp. snipped fresh thyme
1 Tbsp. snipped fresh rosemary
1/4 cup unsalted butter, cut in small cubes
3/4 cup whole milk
3/4 cup heavy cream
3 Tbsp. all-purpose flour

1. Pre-heat oven to 325. Brush the bottom of a 3-quart rectangular or oval baking dish with olive oil. Using a wide vegetable peeler, shave Parmesan into thin strips.
2. In a small bowl combine bacon, green onion, and chives. In prepared baking dish, place half the potatoes. Sprinkle with 1/2 tsp each salt and freshly ground black pepper, half the bacon mixture, and half the herbs. Top with half the Parmesan and dot with half the butter. Repeat layers. In a small bowl whisk together whole milk, heavy cream, and flour; pour evenly over potatoes.
3. Bake, covered, for 1 1/2 hours. Increase temperature to 400 and bake uncovered for another 15-20 minutes or until potatoes are tender and top is golden brown.