Mixed baby Spring Lettuce
6 large carrots, peeled
2 large bulbs fennel
1 large onion
1 teaspoon sugar
Salt
2 tablespoons extra-virgin olive oil
3 tablespoons chopped dill
3 tablespoons chopped chives
Slice the carrots 1/2-inch thick on an angle.
Quarter the fennel bulbs lengthwise, cut into bulb to remove core and thinly slice, or roughly chop. Reserve 1/4 cup chopped fennel fronds.
Halve and slice the onion. Fill a skillet with 1/4-inch water. Add vegetables then sprinkle with sugar and salt and drizzle with 2 tablespoons extra-virgin olive oil. Simmer covered 20 minutes, and uncovered for 5 minutes and adjust salt. Toss vegetables with fennel fronds, dill and chives.
1 tablespoon extra-virgin olive oil
3 medium red onions (about 1 3/4 pounds), cut into 16 wedges each
1 pound green beans, trimmed
1/2 cup vegetable broth
1 tablespoon balsamic vinegar
2 teaspoons light brown sugar
1/4 teaspoon salt
Freshly ground pepper to taste
Heat oil in a large skillet over medium heat. Add onions and cook, stirring occasionally, until golden, 10 to 15 minutes.
Meanwhile, bring a large saucepan of lightly salted water to a boil. Add green beans and cook, uncovered, until crisp-tender, 6 to 7 minutes. Drain.
Add broth to the onions; cook for 5 minutes. Stir in vinegar, brown sugar, salt and pepper. Add the beans, cover and cook for 2 minutes. Serve warm.
2 1/2 pounds sweet potatoes (about 3 large), scrubbed
2 large eggs, lightly beaten
3 tablespoons unsalted butter, melted, plus more for the preparing the pan
2 tablespoons packed dark brown sugar
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch freshly grated nutmeg
Freshly ground black pepper
1/4 cup coarsely chopped pecans
Preheat the oven to 400 degrees F. Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork. Bake for 45 to 50 minutes or until tender. Set aside to cool.
Turn the oven down to 350 degrees F. Scoop the sweet potato out of their skins and into a medium bowl. Discard the skins. Mash the potatoes until smooth. Add the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg, and the pepper to taste. Whisk the mixture until smooth.
Potatoes
Heavy Cream
Butter
Fresh Minced Garlic
Salt and Pepper
Dill or/ and Basil (fresh if you can)
Cut up potatoes and boil. When they are done, drain and blend with mixer then add butter and heavy cream enough to make them nice and creamy then add seasonings and garlic.
Thinly chop potatoes
Oil (olive)
Bake 450 until golden brown. Take out and season with Garlic salt and basil.
By
2 Lb frozen hash browns
¾ c diced onion
1 tsp salt
¼ tsp pepper
1 c cream of chicken soup or mushroom
16 oz sour cream
8 oz shredded sharp cheese
Thaw potatoes. Mix all ingredients together. Put in 9X13 pan. Bake for ½ hour @ 400 or 350 for 1 hr. Freezes well after baking.
Tomatoes chopped in large wedges
Red onion thinly sliced or wedges
Green peppers chopped in large wedges
Feta cheese
Olives sliced
Capers
Italian dressing
Mix all together.
¼ c rice-wine vinegar
2 TBS teriyaki marinade
2 TBS Sugar
1 TBS sesame oil and soy sauce
2 tsp minced hot chile peppers
Whisk together until sugar is dissolved.
6 c finely shredded
1 red pepper sliced thin
2 cucumbers thinly sliced
3 scallions, chopped
1 c cilantro leaves
2 TBS toasted sesame seeds
Mix everything but cilantro and sesame seeds to dressing. Refrigerate 1 hr. Toss with cilantro and seeds and serve.
Cherry Tomatoes
or sliced Tomatoes
Fresh mozzarella balls or sliced
Italian dressing
Fresh Basil
Mix together. Serve.
2 (20 oz) pkg frozen corn
1 c whipping cream
1 c milk
1 tsp salt
6 tsp sugar
pinch of white or cayenne pepper
2 TBS melted butter
2 TBS flour
Combine all ingredients, except butter, in pot and bring to boil. Simmer 5 min. Blend butter with flour, add to the corn, mix well and remove from heat.
¼ c yogurt
1 TBS fresh lemon juice
½ tsp salt
¼ tsp pepper
2 c apple chopped
½ c celery thinly sliced
½ c halved grapes(Can use raisin's or dried cranberries)
¼ chopped nuts
Optional : Honey and Cinnamon
Whisk together yogurt and lemon juice and seasonings then mix with the rest of the ingredients serve on lettuce or eat as is. Can change out fruit to make different flavor.
by Granny
From Executive Chef Bobby Flay1998
4 medium zucchini, cut on the bias into ¼”slices
Romesco sauce *
salt
pepper
1. Prepare a grill.
2. Five minutes before grilling, marinate the zuccini slices in 1 cup of the Romesco sauce.
3. Season the zuccini with salt and pepper to taste and grill until tender, about 2 minutes on each side.
4. Place on a serving platter and serve the extra Romesco sauce on the side.
Makes 8 servings.
*Romesco Sauce
1/4 cup pure olive oil
1/4 cup peeled garlic cloves
1 red bell pepper, roasted, peeled and seeded
2 plum tomatoes
2 ancho chiles, soaked in boiling water until soft, seeded
1 slice of white bread, crust removed, cut into small cubes
1/4 cup red wine vinegar
1/4 cup red wine
1/4 cup shelled hazelnuts
1 tablespoon honey
salt
pepper
1. Heat the olive oil in a large saute pan over high heat until smoking.
2. Separately saute the garlic, bell pepper, tomatoes, chiles and bread cubes until lightly browned, about 2 minutes each.
3. Remove each ingredient with a slotted spoon as it's done.
4. Deglaze the pan with the vinegar and red wine (you can pour both in at the same time).
5. Place all the sauteed ingredients and the deglazing liquid into a food processor and blend until smooth.
6. Add the hazelnuts and process until finely chopped.
7. Add the honey and season to taste with salt and pepper.
Makes about 2 1/2 cups.
slice four zucchinis into 1/4" slices slice one onion
In Sauce pan steam until tender
drain off juices
season with seasoned salt (Lowries)
cover with grated Monterey Jack cheese (I like a thick covering) microwave just until cheese is melted
