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.

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.

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.

 

Marinated Tomatoes With Fresh Herb Dressing

4 Large Tomatoes thickly sliced
Fresh Herb Dressing (recipe below)
4 green onions, including some tender green tops, sliced
1/3 cup crumbled blue cheese or feta cheese
parsley sprigs for garnish

FRESH HERB DRESSING
1/2 cup olive oil
3 Tbsp red wine vinegar
1 large clove garlic, coarsely chopped
3 parsley sprigs
1 tsp fresh oregano, chopped
5 fresh basil leaves, torn
1 tsp fresh rosemary, snipped
1/2 tsp salt
1/4 tsp freshly ground pepper
*Combine all ingredients in a food processor or blender, blend till smooth

Procedure:
1) Place tomatoes in shallow bowl or casserole dish
2) Add dressing and turn tomato slices to coat.
3) Cover and refrigerate for several hours.
4) Arrange tomatoes on a platter, then sprinkle with green onions, cheese, and garnish with parsley

Herb Garden Pesto

When plain old basil just won’t do….

1 cup fresh basil
1 cup fresh parsley
2 TBLS fresh dill
2 TBLS fresh chives
1 TBLS fresh oregano or marjoram
1 TBLS fresh rosemary or thyme leaves
1/2 cup chopped walnuts or slivered almonds
1/2 cup extra virgin olive oil
1/3 cup freshly grated parmesan cheese
1 TBLS fresh lemon juice
1 clove garlic
1/4 tsp freshly ground pepper

Procedure:
1. In a food processor, combine all the ingredients and process until the pesto becomes smooth and even textured.
2. Add more olive oil if necessary.
3. Serve on pasta, bread, or add to soups.

Marinated Tomatoes With Fresh Herb Dressing

 

Ingredients:
4 Large Tomatoes thickly sliced
Fresh Herb Dressing (recipe below)
4 green onions, including some tender green tops, sliced
1/3 cup crumbled blue cheese or feta cheese
parsley sprigs for garnish
FRESH HERB DRESSING
1/2 cup olive oil
3 Tbsp red wine vinegar
1 large clove garlic, coarsely chopped
3 parsley sprigs
1 tsp fresh oregano, chopped
5 fresh basil leaves, torn
1 tsp fresh rosemary, snipped
1/2 tsp salt
1/4 tsp freshly ground pepper

*Combine all ingredients in a food processor or blender, blend till smooth

Procedure:
1) Place tomatoes in shallow bowl or casserole dish
2) Add dressing and turn tomato slices to coat.
3) Cover and refrigerate for several hours.
4) Arrange tomatoes on a platter, then sprinkle with green onions, cheese, and garnish with parsley