Vegetable Kebabs with Sweet Corn Relish • Baked Fish Fillet with Market Veggies • Classic Sole Menieure • Farmers Market Pumpkin Cake • Spiced Winter Squash with Fennel • Pistachio Nut Brittle • Summer Salad • Olive Oil Poached Tomatoes • Fries without Fuss – Finally! • Tuscan Panzanella • Scalloped Potatoes • Lightsky Sprouted Salad • Watermelon Salsa • Citrus and Avocado Salad • Filipino Avo Milkshake • Orange Onion Salad • Butternut Squash, Pear and Hazelnut Salad • Greek Potato Salad • Roasted Pumpkin/Squash Soup • Fresh Fruit Smoothies
Coat grill with cooking spray and preheat – medium
Cut bell pepper, zuchini, onion and apricots into roughly square pieces (try to cut similar size pieces so they cook evenly)
Place all the vegetables in a bowl.
Combine oil, lemon juice, mustard and salt and pepper to taste in a bowl and whisk to emulsify
Drizzle the dressing over the veg mix and toss lightly to coat
Thread the skewers with a random combination of vegetable pieces
Grill the skewers, turning to cook evenly, until the vegetables are cooked and the outside is slightly charred with grill marks
Serve with Sweet Corn relish (below)
Heat oil in a small saute pan
Add tomato, onion and garlic and cover – cook until tomato begins to break down and onion is soft
Add corn and cook 2 minutes
Add lemon and lime juice and mustard powder and stir
Remove from heat and stir in cilantro
Add salt and pepper to taste
Preheat oven to 350 degrees F
Rinse fish; pat with paper towels
Sprinkle both sides of fish with salt and freshly ground pepper
Spread the onions and pepper in a 13 by 9-inch glass baking dish and place the fish on top
Dot the fish with butter
Sprinkle with a little Worcestershire sauce
Bake for 12 minutes, then baste fish with pan juices
Sprinkle the fish with Parmesan and then place under the broiler for about 2 minutes or until the cheese browns
To serve, spoon the vegetables over the fish
Place flour in pie dish.
Rinse fish; pat with paper towels.
Sprinkle both sides of fish with coarse salt andfreshly ground pepper.
Dredge fish on both sides with flour; shake off excess. Place on platter.
Heat oil in large skillet over medium-high heat until oil is hot and shimmers.
Add butter; quickly swirl skillet to coat.
When foam subsides, add fish and cook until golden on bottom, 2 to 3 minutes.
Carefully turn fish over and cook until opaque in center and golden on bottom, 1 to 2 minutes.
Divide fishbetween 2 warmed plates; tent with foil.
Pour off drippings from skillet; wipe with paper towels.
Forsauce: Place skillet over medium-high heat.
Add butter; cook until golden, 1 to 2 minutes.
Remove fromheat; stir in parsley and lemon juice.
Spoon sauce over fish. Serve with lemon wedges.
In a medium bowl, whisk together flour, cinnamon, nutmeg, baking soda and salt. Set aside
Cream oil with sugar and lemon zest
Add eggs one at a time and beat well
Alternately blend in flour and pumpkin. Mix well
Pour into 9 x 13 inch cake pan
Bake in 350 F oven for about 1 hour
Position rack in the bottom third of the oven and preheat to 450 F
Combine oil and all spices
Toss the squash, onion and fennel with the oil-spice mix
Spread the vegetables on a heavy, rimmed baking sheet (line it with foil for easier cleanup)
Sprinkle with salt and a generous amount of pepper
Roast until vegetables are tender and browned, turning once at about 45 mins
Transfer to a shallow dish and serve
Spray cookie sheet with Pam
Mix sugar and Karo syrup
Microwave on high 4 minutes
Spray metal spoon with Pam, add nuts to sugar-syrup and mix
Microwave on high 3 minutes
Spray metal spoon again, add vanilla and margarine and mix
Microwave on high 1 minute
Spray metal spoon again, add baking soda and mix well
Immediately pour onto sprayed cookie sheet and spread with spoon
Cool, break into pieces and enjoy
Note: If you double this recipe be sure to use 2 cookie sheets
Cook the ears (here’s the quickest, easiest way) and cut the kernals from the cobs.
Combine the vegetables in a bowl with the cheese and toss.
Combine the oil, vinegar, mustard and salt & pepper to taste and whisk to emulsify.
Pour the dressing over the salad and gently toss.
Serve at room temperature.
Place the tomatoes snugly together in a roasting pan or baking dish.
Tuck the garlic and herbs into the crevaces between the tomatoes.
Add enough olive oil to almost cover the tomatoes.
Bake for 4 to 5 hours, until the skins are very loose.
To store, pack the tomatoes in containers and fill with oil.
Will keep for 2 weeks in the refrigerator and several months in the freezer.
As you use the the tomatoes, use the oil for salad dressing, sauteing and other cooking where you would use good olive oil.
Soak the bread in cold water to cover for about 15 minutes, then squeeze to remove excess liquid and tear into small pieces.
Place bread and vegetables in a bowl and toss to combine.
Mix oil vinegar and salt & pepper to taste and pour over the salad. Toss gently and serve at room temperature.
Optional additions: Kalamata olives, capers, anchovies, garlic.
Peel the potatoes, or just wash them if you like your fries with the skin on.
Cut the potatoes into the size fries you prefer. (Steak fries, shoestrings, even thick chips – about 1/8 inch thick – work great.)
Rinse and shake off the water.
Place the fries in a large deep heavy pot, and spread out so they’re no more the two layers deep.
Add enough oil to cover the potatoes by at least 1/2″.
Place the pot over medium heat (oil should bubble gently). Cook for 30 to 45 minutes, until the potatoes are cooked soft all the way through. Occasionally loosen the potatoes to prevent sticking to the bottom of the pot – a heatproof spatula works well – be gentle, the soft potatoes are fragile.
Increase the heat to medium-high until the potatoes are crisp and the color you prefer.
Remove the potatoes with a slotted spoon and place in paper towls to drain.
Salt and pepper to taste.
Heat oven to 350 degrees F. Meanwhile, melt butter in large Dutch oven (or large, heavy-bottomed saucepan) over medium-high heat until foaming subsides, about 1 minute.
Add onion and saute until it turns soft and begins to brown, about 4 minutes.
Add garlic and saute until fragrant, about 30 seconds.
Add cream, milk, thyme, bay leaves, salt, pepper, and potatoes and bring to a simmer. Cover, adjusting heat as necessary to maintain a light simmer, and cook until potatoes are almost tender (paring knife can be slipped into and out of center of potato slice with some resistance), about 15 minutes.
Remove and discard thyme sprigs and bay leaves.
Transfer potato mixture to a 3-quart gratin dish and sprinkle with cheese.
Bake until the cream has thickened and is bubbling around sides and the top is golden brown, about 20 minutes.
Cool for 10 minutes before serving.
Combine the ingredients in a bowl
Add dressing, salt and pepper to taste
Follow closely, it’s a little complicated…
Put all the ingredients in a bowl.
Toss together gently.
Let stand for 30 minutes.
While the salsa is marinating you can carve the melon like the picture – or not.
Serve with your favorite beverage – your know what you like – CHEERS!
Notes: If you aren’t excited by the avocado substitute cucumber. After tossing the salsa check the acidity, a little of your favorite sweetener will cut the edge.
Arrange lettuce on individual plates.
Cut citrus into segments and arrange in a pinwheel around the plate.
Cut avocados into slices and arrange in between the citrus segments.
Pour a small amount each of the vinegar and olive oil over the salad.
Grind pepper over the top and garnish with pomegranate seeds if desired.
Place ingredients in a blender and blend until smooth.
Garnish with mint.
Soak the onion slices in three changes of cold water (10-15 minutes).
Mix the onion slices with the orange slices an add the olives.
Drizzle the mixture with vinegar and oil.
Season to taste with salt and pepper.
Peel squash, halve & remove seeds. Cut into 1 inch cubes. Roast on a shallow pan in 450 degree oven for 15 mins.
Put oil, vinegar, honey salt, allspice and pepper in a small bowl and whisk to combine.
Pour some of the dressing over the roasted squash and continue roasting additional 5-10 mins until tender.
Arrange mixed greens on a large platter. Place sliced pears, cheese and squash on the greens.
Drizzle dressing over the salad and top with nuts.
Place the potatoes in a large pot, add water to cover the ptoatoes, add salt, cover pot and bring to a boil. Cook potatoes until a sharp knife can pierce them easily, 15 to 20 mins.
Drain the potatoes and let cool until warm. Peel the potatoes and cut into 1/2 inch cubes.
Hard boil the eggs, peel and dice.
In a large bowl stir together the EVOO, vinegar, salt, olives, onion, garlic, pimento and oregano.
Add potatoes, feta cheese and eggs. Toss to combine.
Cover and let sit for 1 to 2 hours.
Serve at room temperature.
Preheat oven to 350 degrees.
Cut pumpkin or squash in half, clean out seeds and excess fiber and place cut side down on roasting pan.
Roast until soft, about 45 minutes to 1 hour.
Scoop out cooked pumpkin/squash and mash.
Puree onion in a food processor until fine.
Add squash, chicken broth and spices and process until blended.
Pour the mixture into a soup pot or heavy-bottomed pan and simmer over medium heat for 20 minutes.
Add butter and stir until blended. Add salt and pepper to taste.
Serve in bowls with yogurt or sour cream swirls on top.
There are two ways to make the smoothies. If you plan ahead you can prepare all the fruit ahead of time and freeze it, then you will need no ice for your smoothies. If there isn’t time to freeze the fruit ahead of time you can add ice as needed to get the consistency you like.
In either case, place all the ingredients in a blender and puree until smooth.
Add ice, frozen fruit or juice as needed to adjust the consistency.