Summertime is always my favorite time of year – when the sun is always shining, a warm breeze is in the air, and all the flowers, fresh herbs, fruits and vegetables are in full bloom. Everyone is out grilling BBQ, visiting the farmer’s markets, having picnics in the park and enjoying the sunny, lazy days with friends and family. With Summer quickly approaching, I created this great Father’s Day Menu you’ll love: Grilled Rosemary and Garlic Steak with Portabella Mushrooms and Peppers, a Bistro-Style Herbed Potato Salad and a refreshing Watermelon-Strawberry Salad.
Roasted Garlic Rosemary Steak
This is an easy and delicious recipe for Grilled Rosemary and Garlic Steak with Portabella Mushrooms and Peppers that has a tangy garlic and red wine flavor. Start with Tavern Direct Roasted Garlic Cabernet (or any red-wine and garlic vinaigrette dressing) to marinate the steak and veggies before grilling to give it a tender robust flavor. After grilling, top it all off with Steak Sauce, fresh rosemary and a bit of Kosher salt and fresh cracked pepper for a healthy, tasty Summer BBQ!
Strawberry-Watermelon Salad
This Watermelon and Strawberry Salad is a simple combination of fresh watermelon, strawberries and a few blueberries mixed in with a little bit of lemon juice, sugar and water to make a simple refreshing syrup to macerate the fruit. This is how we traditionally make the fruit salad but you can also toss the fruit in a citrus-infused balsamic vinegar for a tangy contrast with the sweet fruit – I recommend Tavern on the Green Citrus Balsamic– a refreshing blend of orange, tangerine and lime essence.
Bistro-Style Herbed Potato Salad
The French-Bistro Herbed Potato Salad is made with salt potatoes and fresh herbs, a lightened up version from the heavier mayonnaise-laden salads from our family picnics of the past. It calls for salt potatoes (red or yellow), shallots, parsley and thyme tossed in an oil, vinegar and Dijon mustard base making it light and tangy. Fresh parsley adds some green…and the sweet shallots mixed with thyme, dill and onions gives it a nice tangy flavor. I added some dried dill (you could also use fresh) and a few chopped green onions for an extra dash of flavor – enjoy!
Roasted Garlic and Rosemary Steak with Portabella Mushrooms and Peppers
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Yield: 4
Ingredients
4 steaks (T-bone, NY Strip or Ribeye), about 1 ½ inches thick
3 red, yellow & orange peppers, julienned
3 Portabellos, stems removed, sliced
1 cup Tavern Direct Roasted Garlic Cabernet Marinade (or red-wine vinaigrette dressing)
Kosher Salt
Freshly ground black pepper
Steak Sauce, for serving if desired (Tavern Direct or desired brand)
A few sprigs of fresh rosemary, snipped
Instructions
Preheat a charcoal grill or grill pan to medium high. Preheat a separate medium-sized sauté pan over medium heat.
Place steaks in a baking dish or large freezer bag and pour marinade over steaks, coating evenly. Sprinkle steaks with salt and pepper and rosemary and let marinate for up to 1 hour at room temperature uncovered.
Slice bell peppers and Portobello mushrooms and marinate in separate mixing bowls. Sprinkle salt and pepper over both and mix through, marinating for approximately 30-45 minutes.
Spray the sauté pan with cooking spray or olive oil. Sauté the sliced peppers until soft and slightly browned about 5-7 minutes. Remove and cover with foil.
Spray the grill or grill pan with cooking spray or olive oil and place Portabella mushrooms on grill. Cook approximately 5-7 minutes per side until soft and grill marks appear. Remove and cover with foil on a separate plate.
Let the charcoal grill or grill pan heat up to high again. Spray with oil and cook steaks approximately 5 minutes per side (for medium rare), 7-8 minutes per side (for medium).
Remove steaks from grill and let sit for 5-10 minutes under foil tent to let juices redistribute. Plate and serve steaks with mushrooms and peppers.?Drizzle the Steak Sauce over steak, if desired.
Sprinkle Kosher salt and pepper to taste. Garnish with fresh rosemary.
1/4 cup olive oil (light yellow, not extra virgin)
3 tablespoons Dijon or grainy mustard
2 tablespoons Champagne or white wine vinegar
1 small shallot, minced
3 tablespoons chopped fresh parsley
1 tablespoons chopped fresh thyme
1/2 tablespoons fresh dill
½ teaspoon dried Fines herbes
1/4 small Vidalia onion, chopped fine
1-2 green onions, sliced
Instructions
Place potatoes in a large pot of cold salted water so that potatoes are covered approximately under 1 inch of water. Bring to a boil and reduce to a simmer and cook until potatoes are tender, about 15 minutes.
Cool potatoes under cold water then drain and set aside.
To make the salad dressing: whisk together oil, mustard, vinegar, shallot, and herbs in a bowl; season with salt and pepper. Add cooked potatoes and chopped onion and 1/2 of the green onions to the dressing and toss to combine.
Let salad cool and marinate at room temperature, then garnish with additional green onions and parsley for serving.
To make the simple syrup, bring sugar and water to a boil in a small saucepan, let simmer for about 5 minutes and cool.
Place watermelon, strawberries and blueberries in a large bowl and add the syrup, mixing well. Add a dash of lemon juice and garnish with mint or microgreens.
*Chef’s Note: The only thing missing is dessert and wine to make it a full meal: I recommend a lovely lemon or pistachio gelato for dessert, and a bold Cabernet or hearty red wine to pair with the Steak and salads.
—–
Find Tavern on the Green Products online at www.taverndirect.com – all their products were designed by Lou Bivona, a Rochester native, in conjunction with the legendary NYC restaurant in Central Park, Tavern on the Green. With every sale, a portion of all proceeds goes to the charity National Center for Missing and Exploited Children (NCMEC).
I recently had an opportunity to meet an amazing author/chef/blogger/photographer at a recent book launch party at Candle 79, Michael Natkin. If you haven’t checked out Michael’s award-winning vegetarian blog, Herbivoracious, then you absolutely must. His creative vegetarian dishes are colorful, fresh and vibrant, and he recently published his first cookbook named after his blog. I had the opportunity to meet Michael at the party and get a signed copy of his cookbook which I absolutely adore (even though I am not a vegetarian) and loved the recipes so much that I wanted to share a few with you and offer a chance for you to enter to win a copy of the amazing cookbook yourself, giveaway courtesy of Harvard Common Press.
The cookbook is full of 150 recipes and global dishes that he has created based on inspiration from his travels around the world: Mediterranean, Middle East and Asia are some of the main areas of influence on his cooking, which has led to his unique dishes full of taste, texture, aroma and gorgeous presentation. Appetizers and Small Plates, Soups and Salads, Sandwiches and Tacos, Pasta and Noodle DIshes, Side Veggie Dishes and Desserts are all colorfully presented in this beautiful cookbook.
Whether you are an omnivore, herbivore, vegan, vegetarian or pescatarian (or just love fresh veggies, salads and healthy recipes) – I know you’ll love this cookbook as much as I do! Michael has also graciously given me two recipes from his cookbook to share with you: Over The Top Eggplant Parmesan and a cool and refreshing Watermelon, Radish and Watercress Salad (see recipes following). Enjoy!
***THIS GIVEAWAY HAS ENDED! CONGRATULATIONS TO OUR WINNER, SHEA ROSS OF ATLANTA GA! STAY TUNED FOR FUTURE COOKBOOK GIVEAWAYS 🙂
Here’s how to enter to win a copy of the cookbook (open to US/Canadian residents only):
Comment on this post: Tell me what is your favorite vegetable or vegetarian dish, or simply why you would like to win the cookbook to receive one (1) entry;
Share this post on Twitter, Facebook, Tumblr or Pinterest with your followers & get an additional entry for each post;
*** VERY IMPORTANT! ***Leave a separate comment for EACH of your entries or only one entry will be counted.For example, leave your first comment about your favorite vegetable or vegetarian dish and why you want to win the cookbook, then add another comment to say “I follow you on Twitter”, another to say “I follow you on Pinterest”, etc. If you already follow me on Twitter, Pinterest and/or Facebook let me know as well, since this counts as an entry.
*NOTE: Please make sure to provide your current email address (which won’t be visible) so I can reach you if you win.
I will randomly draw one lucky winner on Sunday, June 10 at 11 pm EST. Good Luck and enjoy the recipes from Michael’s book below!
—–
Over-the-Top Eggplant Parmigiana
Eggplant Parmesan
SERVES 6 1 HOUR (40 MINUTES ACTIVE)
For this no-holds-barred eggplant parmigiana, the eggplant is breaded with panko and pan-fried, layered with fresh mozzarella and homemade tomato sauce, finished in the oven, and then topped with a dice of fresh heirloom tomatoes. It makes a satisfying entrée, and you need only add a green salad to make a celebratory dinner.
I don’t salt and drain eggplant for most uses, but it is worthwhile in this recipe. Extracting some of the liquid makes the eggplant fry up firm yet fork-tender. You don’t want any mush factor in your parmigiana.
Here’s a great tip for breading. Use one hand to put the eggplant in the flour, egg, and bread crumbs. Use the other hand to toss the eggplant in the bread crumbs and into the skillet. By keeping one hand for the wet stuff and the other for the dry, you avoid getting your hands breaded along with the eggplant!
The finest canned tomatoes for Italian dishes come from the area of San Marzano; look for that name on the can.
Ingredients
3 large or 5 smaller globe eggplants (about 4 pounds total)
Kosher salt
1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
2 cups canned crushed tomatoes (preferably San Marzano)
1 cup all-purpose flour
3 cups panko bread crumbs
4 large eggs, beaten
Vegetable oil, for pan-frying
12 ounces mozzarella, thinly sliced
1 cup freshly grated Parmigiano-Reggiano
2 handfuls fresh basil leaves, coarsely chopped
To Serve
1 1⁄2 cups diced vine-ripened tomatoes (only truly good, ripe tomatoes will do here; don’t use those supermarket ones ripened with ethylene gas)
1 handful fresh basil leaves, coarsely chopped
Kosher salt
Freshly ground black pepper
Directions
Peel the eggplants and slice lengthwise into planks a scant 1⁄2 inch thick. Layer in a colander with a heavy sprinkling of kosher salt between each layer, top with a plate, and weight with some cans. Set aside on a plate to drain for at least 30 minutes. Wipe off excess salt with a paper towel.
Heat the olive oil in a medium-size saucepan over medium-high heat. Add the garlic and sauté until fragrant, about 30 seconds. Add the crushed tomatoes and bring to a simmer. Reduce the heat and simmer for 15 minutes, while you make the rest of the recipe. Don’t add salt, because the eggplant will still have residual salt from the draining process.
Set up a rack or baking sheet covered with paper towels for draining the fried eggplant. Butter a 9 x 13-inch baking dish and preheat the oven to 400°F.
Set up for dredging, with plates for the flour and bread crumbs and a shallow bowl for the eggs. Heat a good 1⁄4 inch of vegetable oil in your biggest skillet over high heat. Working with two slices of eggplant at a time, pat them in the flour until they have a dry coating, then drag through the egg, and finally press both sides in the bread crumbs, covering thoroughly. Place them in the skillet, where they should start sizzling immediately. Don’t pack them in too tightly in the skillet; leave yourself some room to work. Flip when brown, about 2 minutes, then brown on the other side. They should be fork-tender at this point (the oven time is just to melt the cheese, not cook the eggplant). Transfer the eggplant to the rack to drain. Repeat with the remaining eggplant, adding more vegetable oil as necessary.
To assemble, set down your first layer of eggplant in the prepared baking dish, and top each slice with a couple tablespoons of tomato sauce, a piece of mozzarella, a bit of Parmigiano, and a bit of basil. Build up three layers, finishing with cheese.
Bake until the cheese is thoroughly melted, about 20 minutes.
To serve: Toss the diced tomatoes with the basil and a pinch of salt. Put an eggplant stack on each plate, and top with 1⁄4 cup of the tomato salad and a grind of fresh black pepper.
—–
Watermelon Radish and Watercress Salad
Watermelon, Radish and Watercress Salad
GLUTEN-FREE
SERVES 4
10 MINUTES
This delicious salad is driven purely by its beautiful ingredients; all you have to do is take a little care to arrange them nicely.
Watermelon radishes are green on the outside, but when sliced you see that they are intensely red in the middle, looking much like tiny watermelons. If you have a mandoline, use it here: It is excellent for slicing them thinly and evenly.
If you have difficulty finding watercress, check the refrigerated produce section of upscale markets. They often carry hydroponic watercress, making this peppery green, once strictly seasonal, available year-round. Look for bright, fresh leaves with no signs of wilting. The tart cress makes a great foil for the sweet figs and pomegranate seeds (or more technically, arils).
Ingredients
1 large watermelon radish, very thinly sliced
Extra-virgin olive oil
4 handfuls watercress, rinsed and dried
1 lemon
4 ripe fresh figs, halved
1⁄4 cup pomegranate seeds
16 shavings Parmigiano-Reggiano or other hard aged cheese
12 toasted walnut halves
Flaky sea salt (such as Maldon)
Directions
Arrange a circle of watermelon radish slices on each of four chilled plates. Drizzle with a little olive oil.
Toss the watercress with a bit of the olive oil and a squeeze of lemon juice. Place a fluffy handful on each plate. This is the critical step to making the salad look nice—aim to make a tall, high mound in the center, and don’t let it spread out.
Add 2 fig halves, 1 tablespoon pomegranate seeds, 4 cheese shavings, and 3 toasted walnut halves to each plate. Sprinkle with flaky sea salt and serve immediately.
Herbivoracious is also available in an enhanced e-book edition, with 25 videos featuring Natkin touring ethnic markets, introducing ingredients and showing how to choose them, and preparing recipes from the book. The e-book will also offer social media functionality for sharing recipes, photos, and video on Facebook, Twitter, and blogs.
OK folks – listen up. It’s that time of year again where Summer is coming, the sun is shining and we need to fit into that teeny bikini again… With Memorial Day approaching and sunny days on the boat, beach and lake ahead, I whipped up this recipe for a refreshingly light crab salad to get myself ready for the weekend. Chock full of fresh crab, lemon, veggies and tasty herbs and seasonings, you’ll love this healthy salad made with a low-fat dressing of grapeseed oil, white wine vinegar, lemon and a hint of low-fat/low-calorie mayonnaise. It’s full of flavor, vitamins, and protein, and so light it won’t touch your waistline.
If you aren’t into crab meat then switch it up and make this with tuna, shrimp or shredded chicken. Serve the salad over large lettuce leaves with some slices of fresh avocado and lemon wedges on salad greens and hit the beach while rockin’ that bikini! If you want to make a sandwich try it on a whole wheat pita or low carb tortilla wrap to keep light! Enjoy!
I recently picked up a cookbook at a conference called Recipes Worth Sharing by Favorite Recipes Press. It’s a collection of the most prized, tried-and-true tested home cook recipes from some of the most popular regional community cookbooks and charitable organizations in America. I remember my Mom and Grandmother would occasionally cook from these spiral-bound community cookbooks and they usually made some type of yummy salad or casserole dish for a Sunday family brunch or neighborhood potluck supper. Usually these cookbooks go unappreciated or overlooked, but this one deserves to be noticed.
The reason I picked up this book was mainly because of the recipes themselves, not the beautiful photos which normally are what grab my attention when I pick up or buy a cookbook. The recipes are a collection of delicious comfort food, down-home favorites and are not particularly complicated to make but delicious all the same. A lot of these recipes remind of the Southern cooking I experienced and learned to make when I lived in Atlanta and made trips to Savannah, Charleston and New Orleans – lots of seafood, fresh veggies and salads, grilled and roasted meats, pasta dishes, homemade breads, pies and desserts, and of course the delicious creamycasseroles made out of basically EVERYTHING under the sun. The foods and recipes in this book are the ones that your Grandmother and Mother probably made too, and passed along to their friends at church, bridge club or the local junior league. Fussy and stuffy recipes they are not, but simple, delicious and comforting – they are indeed.
The recipes in the book are organized in typical categories: Appetizers and Beverages, Breads and Brunch, Soups, Salads and Sandwiches, Entrees, Fish and Seafood, Vegetables and Sides, Cakes, Pies and Cookies, Desserts, and Kid’s Recipes. I’ve gone through the book and picked out a sampling of my favorite recipes below (a few from each category) to share with you. I hope you enjoy them and maybe even try a few for your next potluck party or family picnic. If you want to check out the cookbook for yourself – you can preview and purchase the cookbook online. Enjoy!
—–
Beach Bites
8 ounces cream cheese, softened
2 tablespoons milk
1/2 teaspoon horseradish
1 tablespoon melted butter
1 tablespoon white wine
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup cooked crab meat, drained
2 scallions, chopped
1 cup cooked shrimp, cut into small pieces
40 frozen phyllo cups, thawed
Grated parmesan cheese
Sliced almonds
Blend the cream cheese, milk, horseradish, butter, wine, salt and pepper in a mixing bowl. Fold in the crab meat, scallions and shrimp. Fill the phyllo cups with the seafood mixture. Place on a baking sheet. Sprinkle with the cheese and almonds. Bake at 400 degrees for 10 to 12 minutes or until heated through.
Makes 40.
Recipe from Toast of the Coast, The Junior League of Jacksonville, Florida
—–
Savannah Sin
2 cups shredded Cheddar cheese
8 ounces cream cheese, softened
1 1/2 cups sour cream
1/2 cup chopped cooked ham
1/3 cup chopped green onions
1/3 cup chopped green chilies
1/8 teaspoon Worcestershire sauce
1 (1-pound) round loaf French or Sourdough bread
Combine the cheddar cheese, cream cheese, sour cream, ham, green onions, green chilies and Worcestershire sauce in a bowl and mix well. Cut a thin slice from the top of the bread loaf; reserve. Remove the center carefully, leaving a shell. Cut the bread from the center into 1-inch cubes. Fill the bread shell with the dip; top with the reserved top. Wrap in foil. Bake at 350 degrees for 1 hour. Serve with the bread cubes, crackers or chips.
Serves 20.
Recipe from Downtown Savannah Style, The Junior League of Savannah, Georgia.
—–
Pirate’s Milk Punch
1 cup sugar
1 cup bourbon (not sour mash)
1 cup French brandy (Cognac)
1 cup vodka
2 ounces pure vanilla extract
1 teaspoon freshly grated nutmeg
Whole milk
Combine the sugar, bourbon, brandy and vodka in a gallon container with a lid. An empty gallon milk jug will work. Secure the lid and shake vigorously until the sugar is dissolved. Add the vanilla and nutmeg; shake well. Add the milk, 2 cups at a time, until the jug is full; shaking well after each addition. Chill for 8 to 24 hours before serving. Serve very cold or over ice in old-fashioned glasses. Sprinkle freshly grated nutmeg over the top before serving.
Makes 1 gallon (16 servings).
Recipe from The Life of the Party, The Junior League of Tampa, Florida.
—–
Eggs “Bama”-dict
Eggs:
6 English muffins, split into halves
Butter to taste
12 slices Canadian bacon
15 eggs
1 cup (4 ounces) shredded sharp Cheddar cheese
Salt and pepper to taste
Hollandaise sauce:
4 egg yolks
1 tablespoon lemon juice
1/2 teaspoon salt
Dash of Tabasco sauce
1/2 cup (1 stick) butter
To prepare the eggs, toast the English muffin halves and spread with butter. Brown the Canadian bacon in a skillet; drain. Whisk the eggs in a bowl until light and frothy. Add the cheese, salt and pepper and mix well. Arrange the muffin halves in the bottom of a baking dish, split side up. Top each muffin half with a slice of Canadian bacon. Pour the egg mixture evenly over the Canadian bacon. Bake at 350 degrees for 20 to 25 minutes or until eggs are set. Let stand for 5 minutes before serving. Slice into squares around the muffin halves.
To prepare the sauce, combine the egg yolks, lemon juice, salt and Tabasco sauce in a blender and process until smooth. Bring the butter to a simmer in a saucepan. Remove from the heat and immediately add to the egg yolk mixture in a find stream, processing constantly at high speed until combined.
To serve, top each serving with a spoonful of Hollandaise sauce. Note: The sauce can be kept warm in a baking dish placed in a pan of hot water.
Serves 12.
Recipe from Shall We Gather, Trinity Episcopal Church, Wetumpka, Alabama.
—–
White Spanish Gazpacho
3 cucumbers, peeled and cubed
1 small garlic clove
3 (14 ounce) cans chicken broth
3 cups sour cream
3 tablespoons white vinegar
2 teaspoons salt, or to taste
4 tomatoes, chopped
1/2 cup chopped fresh parsley
1/2 cup sliced green onions
3/4 cup sliced almonds, toasted and salted
Croutons
Puree the cucumbers and garlic in a blender. Pour into a bowl. Whisk in a small amount of chicken broth until smooth. Whisk in remaining chicken broth gradually. Whisk the cucumber mixture gradually inot the sour cream in a bowl. Stir in the vinegar and salt. Chill, covered, until cold. Ladle into 6 chilled soup bowls. Top each with equal portions of the tomatoes, parsley, green onions, almonds and croutons.
Serves 6.
Recipe from Recipes of Note, Greensboro Symphony Guild, Greensboro, NC
—–
Sweet Tart Salad
Poppy Seed Dressing:
1/2 cup sugar
1/2 cup vegetable oil
1/4 cup apple cider vinegar
1 tablespoon poppy seeds
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
Salad:
10 ounces salad greens or 16 cups torn lettuce
4 cups chopped Granny Smith apples
2 cups garlic bagel chips, crushed
4 ounces blue cheese, crumbled
1/4 cup chopped pecans
1 tablespoon pepper
For the dressing, combine the sugar, oil, vinegar, poppy seeds, paprika and Worcestershire sauce in a jar with a tight-fitting lid and seal tightly. Shake to mix. Chill, covered, in the refrigerator until serving time. The flavor is enhanced if made in advance and chilled.
For the salad, mix the salad greens, apples, bagel chips, cheese, pecans, and pepper in a salad bowl. Add the dressing and toss to coat. Serve immediately.
Serves 8.
Recipe from Tables of Content, Junior League of Birmingham, Alabama.
—–
Toasted Brie Chicken Tea Sandwiches
2 pounds boneless skinless chicken breasts, cubed
2 cups chicken broth
1 cup mayonnaise
1 cup red grapes, sliced
3 ribs celery, finely chopped
2 teaspoons Italian herbs
2 teaspoons pepper
1 teaspoon onion powder
6 to 12 croissants
2 (8 ounce) wheels Brie cheese, rind removed and cheese sliced
Preheat oven to 375 degrees. Combine the chicken and broth in a roasting pan. Roast for 12 to 18 minutes or until cooked through. Do not allow the chicken to brown. Drain and discard the broth. Place the chicken in a large bowl and let stand until cool. Mix the mayonnaise, grapes, celery, Italian herbs, pepper and onion powder in a bowl. Stir in the chicken. Cut each croissant into halves crosswise and cut each half into halves horizontally. Toast the croissants. Place a slice of Brie on half of the croissant pieces. Top with the chicken mixture and the remaining croissant pieces.
Makes 12 to 14 sandwiches.
Recipe from Savor the Seasons, The Junior League of Tampa, Florida.
—–
Seurat Salad
1 (14 ounce) can artichoke hearts, drained and sliced
1 (14 ounce) can hearts of palm, drained and sliced
1/4 cup chopped green onions
1 tablespoons finely chopped fresh parsley
6 tablespoons salad oil
2 tablespoons fresh lemon juice
Juice of 2 garlic cloves
4 ounces bleu cheese, crumbled
Salt and pepper to taste
Romaine leaves
2 large tomatoes, cut into 12 slices
1/4 cup crumbled crisp-cooked bacon
Combine the artichokes, hearts of palm, green onions and parsley in a bowl and mix gently. Add a mixture of the salad oil, lemon juice and garlic juice and bleu cheese; toss to mix. Season with salt and pepper. Chill, covered, in the refrigerator until serving time. The salad may be prepared to this point one day in advance. Line 6 chilled salad plates with romaine. Arrange 2 tomato slices on each salad plate. Top with the artichoke mixture. Sprinkle with the bacon just before serving.
Serves 8.
Recipe from Art Fare, Toledo Museum of Art Aides, Toledo, Ohio.
—–
Father Art’s Pozole
1 tablespoon vegetable oil
1 (2-pound) pork shoulder, trimmed and cut into 1 1/2-inch cubes
1 large onion, minced
4 garlic cloves, minced
3 cups chicken broth
10 tomatillos, husked, cored and cut into quarters
1 bunch cilantro, stems removed
1 (15-ounce) can hominy, drained and rinsed
2 whole dried red chiles, stems removed
Salt and pepper to taste
Heat the oil in a large heavy skillet over high heat. Add the pork and saute until brown on all sides. Reduce the heat to medium and add the onion. Cook for 10 minutes or until the onion is tender, stirring occasionally. Add the garlic and cook for 1 minute. Combine the pork mixture with 3 cups of chicken broth in a large saucepan. Simmer for 1 1/2 hours or until the pork is very tender. Combine the remaining 2 cups chicken broth with the tomatillos and cilantro in a blender and process until pureed. Add the puree, hominy and red chiles to the pork mixture and simmer for 15 minutes. Remove and discard the chiles and season with salt and pepper. Ladle into bowls and serve with chopped onion, shredded lettuce, thinly sliced radishes, cheese, cilantro and lime wedges.
Note: Pozole can be prepared a day or two in advance and chilled, covered, until needed. Reheat over low heat to serve.
Recipe from The Bells are Ringing: A Call to Table, Mission San Juan Capistrano Women’s Guild, San Juan Capistrano, California.
—–
Oven-Fried Chicken
6 whole chicken breasts, split and skinned
3 1/2 cups ice water
1 cup nonfat plain yogurt
1 cup Italian-seasoned breadcrumbs
1 cup flour
1 tablespoon Old Bay seasoning
1/4 teaspoon garlic powder
1/2 teaspoon Creole or Cajun seasoning
1/2 teaspoon thyme
1/2 teaspoon basil
1/2 teaspoon oregano
1/8 teaspoon freshly ground black pepper
Cayenne to taste
Spray a baking sheet 3 times with a nonstick cooking spray. Rinse the chicken. Place the chicken in the ice water in a bowl. Spoon the yogurt into a medium bowl. Combine the bread crumbs, flour, Old Bay seasoning, garlic powder, Creole seasoning, thyme, basil, oregano, black pepper and cayenne in a sealable plastic bag, shaking to mix. Remove 2 pieces of chicken from the water; coat with yogurt. Place the chicken in the plastic bag with seasonings, shaking to coat. Arrange on the prepared baking sheet. Repeat the process with the remaining chicken. Spray the chicken lightly with nonstick cooking spray. Place the baking sheet on the bottom oven rack. Bake at 400 degrees for 1 hour, turning every 20 minutes to assure even browning.
Recipe from A Taste of the Good Life: From the Heart of Tennessee, St. Thomas Hospital, Nashville, Tennessee.
—–
Crabmeat Mornay
1 stick butter
1 small bunch green onions, chopped
1/2 cup finely chopped parsley
2 tablespoons flour
1 pint heavy cream
1/2 pound grated Swiss cheese
1 tablespoon sherry wine
Red pepper to taste
Salt to taste
1 pound white crabmeat
Melt butter in heavy pot and saute onions and parsley. Blend in flour, cream and cheese, until cheese is melted. Add other ingredients and gently fold in crab meat. This may be served in a chafing dish with Melba toast or in puff pastry shells.
Recipe from River Roads Recipes: The Textbook of Louisiana Cuisine, Junior League of Baton Rouge, Louisiana.
—–
Baked Heirloom Beets with Balsamic Vinegar
1 pound of beets various colors, leaves and stems trimmed (golf ball size)
10 garlic cloves, pressed
1/4 cup fresh marjoram or oregano
Salt and pepper to taste
1/4 cup balsamic vinegar
1/3 cup olive oil
Preheat the oven to 400 degrees. Arrange the beets, garlic, and marjoram on a sheet of foil large enough to enclose. Season generously with salt and pepper and bring the sides of the foil up. Pour a mixture of the vinegar and olive oil over the beet mixture and seal the foil.
Bake for 1 hour or until the beets are tender. Let stand until cool enough to handle. Peel and slice or chop the beets, reserving the juices. Serve the beets with the reserved juices over watercress or mixed salad greens or as a side to grilled meats. Serve at room temperature if desired.
Serves 4.
Recipe from California Mosaic, The Junior League of Pasadena, California.
—–
Church Street Squash
2 pounds yellow or zucchini squash (or medley of both)
1 medium onion, chopped
4 tablespoons butter, divided
3/4 cup sharp Cheddar cheese, grated
1 cup sour cream
1 teaspoon salt
1/2 teaspoon pepper
1 egg, whisked
1/2 cup Pepperidge Farm stuffing mix, plain
1 tablespoon paprika
Cook squash until tender. Mash with fork after draining. Let stand until cool. Saute onion in 2 tablespoons butter until yellow, not brown. Mix squash, onion, cheese, sour cream, salt, pepper and egg. Gently pour into greased casserole. Sprinkle stuffing mix on top and dot with 2 tablespoons butter. Sprinkle paprika on top. Cook, uncovered 30 minutes at 350 degrees or until bubbly. It does freeze well after cooking and covered.
Serves 6.
Recipe from Charleston Receipts Repeats, Junior League of Charleston, South Carolina.
—–
Fresh Peach Crisp
1 cup flour
1/2 cup sugar
1/2 cup light brown sugar, firmly packed
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup margarine or butter
4 cups fresh peaches, sliced
1 tablespoon lemon juice
2 tablespoons water
Combine flour, sugar, brown sugar, salt and cinnamon; cut in margarine or butter with 2 knives or pastry blender until mixture resembles coarse cornmeal. Combine peaches, lemon juice and water; spoon into a greased 9x9x1 3/4 inch baking dish. Sprinkle flour mixture over peaches. Bake, covered, at 350 degrees for 15 minutes. Remove cover and bake 35 to 45 minutes longer.
Serves 6.
Recipe from Savannah Style, Junior League of Savannah, Georgia.
—–
Lochness Bars
1/2 cup margarine
1 (6 ounce) package chocolate chips
1 cup peanut butter
1 (10 1/2 ounce) package mini marshmallows
4 1/2 cups crispy rice cereal
1 cup peanuts, optional
Combine margarine, chocolate chips, and peanut butter in a saucepan. Cook over low heat until melted, stirring until smooth. Add marshmallows and stir until melted. Blend in cereal and peanuts. Spread in 13x9x2 inch baking pan. Chill until firm. Prepare frosting by melting chocolate chips and butterscotch chips together, blending until smooth. Spread on chilled bars. Cut into 2×1-inch bars.
Makes 60 bars.
Recipe from Children’s Party Book, The Junior League of Hampton Roads, Virginia
It’s that time of year again when love is in the air and we’re looking for a romantic dinner to make at home for Valentine’s Day. This is a sinfully delicious dinner menu that will surely impress your loved one – it’s fairly easy and quick to make too. After all, who wants to be slaving away in the kitchen when your sweetie’s in the other room?
You’ll love this savory steak recipe – sauteed and served with a cognac, cream and mustard sauce with a side of roasted garlic and roasted potatoes with garlic and herbs. The mixed greens salad is topped with a creamy shallot vinaigrette dressing and for dessert I’ve included a recipe for a sinfully delicious Chocolate Souffle with Grand Marnier, which can also be made with a splash of dark rum or raspberry Frambois liqueur. Who needs to go out in the cold when you can make a yummy dinner at home? Simply LOVE-LY.
Steak with Cognac Mustard Cream Sauce
Sauteed Steak with Cognac Mustard Cream
Two 3/4 lb steaks (3/4 inch thick) – Delmonico, T-bone, Porterhouse, Sirloin, Strip
1 tbsp vegetable oil
Salt and fresh ground black pepper
4 tbsp cognac
4 tbsp heavy cream
1 1/2 tbsp plus 1 tsp Dijon mustard
Cut excess fat from the steaks and make small incisions around the outside where there is gristle to prevent steaks from curling.
Heat oil in a large skillet over medium high heat, and season steak on both sides with salt and pepper. When oil is hot, add the steaks and saute 2-3 minutes per side (rare) or 4 minutes per side (medium) and remove steaks to a platter, tenting with foil to keep warm.
Remove pan from the heat and discard any fat. Add the cognac, stirring with the juices and scraping brown bits from the bottom of the pan.
Return the pan to high heat and reduce the pan juices and cognac by half, about 3-5 minutes. Add the cream and continue to boil sauce until reduced by half again, about 3 minutes.
Stir in the mustard and remove from the heat. Slice the steak and pour the mustard cream sauce over the steak. Serve with roasted potatoes, garlic and mixed greens salad. A hearty bold red would be delicious to sip along with it!!
Roasted Potatoes with Garlic and Herbs
Roasted Potatoes with Garlic and Herbs
8-10 medium potatoes (Yukon Gold, Fingerlings or New Potatoes)
2-3 tbsp extra virgin olive oil
4 garlic cloves, minced
2-3 tbsp chopped herbs (parsley, chervil, tarragon, chives or rosemary)
Kosher salt
Cut potatoes in quarters or eighths and drizzle them with olive oil. Sprinkle them with chopped garlic and herbs and some kosher salt. Place the potatoes on a baking sheet and bake at 350 degrees until golden brown about 45 minutes.
Roasted Garlic
Roasted Garlic
1-2 heads of garlic
1-2 tbsp extra virgin olive oil
Kosher salt
If you want to roast some garlic along with the steak and potatoes, simply chop up the top of the garlic head to expose the cloves, drizzle with olive oil and sprinkle some salt over them. Wrap in aluminum foil and roast until soft, about 40 minutes. Squeeze the garlic from the skin and mix in with the roasted potatoes and sauteed steak (or rub over toasted crusty French bread as a creamy garlic topping – YUM!)
Mixed Greens Salad
Mixed Greens with Creamy Shallot Vinaigrette
1 egg yolk
2 tbsp wine vinegar (red, white or champagne)
1 tbsp Dijon mustard
2 tbsp minced shallots
3/4 cup extra virgin olive oil
Salt and pepper
4-6 cups mixed greens (arugula, endive, escarole or chicory)
In a small bowl, beat 1 egg yolk with 2 tablespoons of wine vinegar, Dijon mustard and minced shallot. Add olive oil in a slow and steady stream to the mixture and blend well with a whisk to emulsify into a vinaigrette. Add salt and pepper to taste. Add some fresh chopped herbs to the dressing if desired.
Note: Vinaigrette can be stored in the refrigerator for up to a week in an airtight container. Makes 8 servings.
Chocolate Souffle
Chocolate Souffle
7 oz semisweet chocolate, coarsely chopped
4 tbsp Grand Marnier (can substitute Raspberry Framboise liqueur or Dark Rum)
4 egg yolks
1/4 c sugar
8 egg whites, room temp
Preheat oven to 400 degrees. Butter 6 individual souffle molds and coat with sugar.
Bring 2 inches of water to a boil in a medium saucepan and remove from the heat. Place chocolate and liqueur in a heatproof bowl and set it on top of the saucepan. Stir occassionally to melt the chocolate evenly. When the chocolate has melted, remove the pan and cool the chocolate mixture to room temperature.
In a medium bowl, beat the yolks to break up and add 2 tablespoons of the sugar gradually, and beat until the ribbon is formed. Add to the chocolate and blend. (Reserve some of the chocolate sauce for pouring into the center before serving).
Beat the egg whites with a whisk, adding the remaining sugar by tablespoons, to the stiff peak stage. Fold into the chocolate mixture and fill the molds 2/3 of the way full.
Place the molds on a baking sheet and bake until well puffed, 15 to 20 minutes. Crack the centers of the souffles and pour additional chocolate sauce into the center. Serve immediately while still warm.
Makes 6 servings.
Recipes from the Institute of Culinary Education, Techniques of Fine Cooking.
Thanksgiving is rapidly approaching, one of my favorite holidays of the year. Celebrating thanks with friends and family around the table with a feast of delicious food – it doesn’t get any better. There’s so much for me to be thankful for – my health, my job, my friends, family and the roof over my head, the amazing places I have traveled to and the amazing people and things I have experienced along the way, and the mere fact that every day is a new adventure, with hopefully many more to come.
Throughout the years I have collected my favorite recipes from my family, friends and cookbooks, as well as created a few of my own. I want to share these with you to enjoy just as I have, wishing all my readers a delicious holiday filled with thanks this year..Enjoy and have a Happy Thanksgiving!
Pumpkin Soup with Blue Cheese Toasts
1/4 cup butter
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1 tbsp minced shallots
3 1/2 cups canned pumpkin puree
2 cups chicken broth
1 1/2 cups water
4 sprigs fresh thyme, chopped
1/2 cup heavy cream
sea salt and freshly ground pepper
1 small baguette, sliced into 1/4 inch rounds
blue cheese crumbles
In a large saucepan, melt butter. Add onions, celery, carrots and shallots. Saute over moderate heat until onions become transparent. Add canned pumpkin, broth and water. Cook until vegetables are tender. Remove from heat and puree the mixture in a blender or processor. Return the mixture to saucepan, add chopped thyme and cream. Season with salt and pepper to taste. Reheat over low heat until hot, do not boil. Place baguette slices on baking sheet and broil until golden brown and crisp. Remove from oven and sprinkle the toasts generously with blue cheese crumbles. Serve soup with toasts floating on top as garnish.
Serves 4-6.
Recipe from Whole Foods Market
—–
Orange-Romaine Salad with Walnuts and Bacon
1 (10 oz.) package of chopped romaine lettuce
6 green onions, sliced
2 oranges, peeled and sectioned
1/4 c. walnut pieces or pine nuts (lightly toasted)
4 bacon slices, cooked and crumbled
Orange Vinaigrette
1/3 cup of red wine vinaigrette
1/3 cup of fresh orange juice (from 1 orange)
2 tsp sugar or sweetener
Preheat oven to 350 degrees. Spread nuts in an even layer onto a baking sheet and roast for approx. 15 mins until golden brown. Set aside.
Preheat a saute pan and cook bacon until crispy, crumble and set aside.
Slice green onions, and peel and section oranges.
To make orange vinaigrette, whisk together red wine vinaigrette, fresh orange juice and sugar.
Toss together all ingredients, top with crumbled bacon and toasted nuts.
Serves 8.
—–
Butternut Squash Puree with Toasted Hazelnuts
3 butternut squash, halved and seeded
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
6 small shallots, halved
4 tablespoons orange blossom honey
6 sprigs fresh thyme
pinch of ground cinnamon
6 tablespoons unsalted butter
1/2 cup toasted chopped hazelnuts
Heat oven to 400° F. Place the squash skin down onto a rimmed baking sheet lined with foil. Season with the salt and pepper and top with the shallots, honey, thyme, pinch of cinnamon and butter.
Cover the squash with foil. Roast until softened, 45 to 60 minutes. Uncover and set aside until cool enough to handle. Working in batches, scoop some of the softened squash and shallots from the peels into a mixing bowl.
Meanwhile, toast chopped hazelnuts in a saute pan over medium heat for approximately 5 minutes until nuts are fragrant and golden brown.
Puree the squash mixture with a blender until smooth. Transfer to a serving bowl. Repeat with the remaining squash and shallots.
Top with toasted hazelnuts, additional sprigs of thyme, an extra drizzle of honey and serve warm.
Serves 6-8.
Recipe adapted from Real Simple.
—–
Broccoli Casserole
2 eggs, beaten
1 can cream of mushroom soup
1 medium onion, chopped
1 cup of cheddar cheese, shredded
1/2 cup whole milk
2 tbsp butter, melted
3 cups of broccoli, chopped (frozen or fresh)
1/4 cup dry bread crumbs
2 tbsp butter
Preheat oven to 400 degrees.
In a large bowl, combine first 7 ingredients, fold in the broccoli. Transfer to a greased 1 1/2 quart baking dish.
In a medium saute pan, melt 2 tbsp butter and add bread crumbs, stir. Toast breadcrumbs until lightly golden, about 5 minutes.
Sprinkle breadcrumbs over the broccoli mixture and bake for 30-35 minutes until bubbly and heated through.
Serves 8.
—–
Buttery Roasted Garlic Mashed Potatoes
1 head garlic
drizzle of olive oil
3 lbs. baking potatoes (Russet or Yukon Gold)
Kosher salt and pepper
1/2 cup unsalted butter
1/2 cup whole milk
3 tbsp minced chives
Preheat oven to 400 degrees. Slice the head of garlic in half and drizzle with olive oil. Wrap garlic in foil and place in a small baking dish, bake for 30-45 minutes until the garlic cloves are soft. Set aside.
Peel the potatoes and cut into chunks and bring to boil in a large covered saucepan with salted water. Reduce the heat to medium low and simmer about 20 minutes, until potatoes are tender and pierce easily with a knife. Drain the potatoes well and return to the pan, over medium-low heat to remove any excess moisture.
In a large mixing bowl, place potatoes, butter, squeezed roasted garlic bulbs and half of the milk. Whip with a hand blender on high speed, slowly adding in the rest of the milk until potatoes have a creamy consistency.
Mix in the chives, salt and pepper to taste. Serve hot with additional butter if desired.
Serves 6.
Recipe from Williams-Sonoma, Comfort Food
—–
Creamed Corn with Garlic and Bacon
4 slices of bacon, cooked and chopped
2 cups of sweet corn (white and yellow mix)
1 tbsp bacon fat or olive oil
2 tsp garlic, chopped
2 tbsp sweet onion, chopped
1/4 cup heavy cream
kosher salt
fresh ground pepper
sweet paprika, for garnish
2 tbsp chives, chopped fine for garnish (can also substitute fresh mint)
Cook bacon in a pre-heated saute pan over medium-high heat, drain on paper towels and set aside.
Remove all but 2 tbsp of bacon fat in the pan, add the garlic and onions and saute until soft and golden.
Puree 1 cup of corn in a blender, and add with the additional corn kernels into the pan with the onions and garlic, saute for 3-4 minutes.
Chop the bacon into a medium dice and add to the corn, garlic and onions mixture.
Finish the mixture in the pan with heavy cream, salt and pepper to taste, stirring through.
Garnish with paprika and chopped chives or mint.
Serves 4-6.
—–
Roasted Turkey and Gram’s Sausage Sage Stuffing
Stuffing:
1 c. butter (2 sticks)
¾ c. finely minced onion
12 c. coarse bread, torn into cubes, crusts removed
1 ½ c. chopped celery (stalks and leaves)
1 tbsp. salt
1 tsp. pepper
1 tbsp. poultry seasoning (to taste)
1/2 tbsp. dried sage or 1 tbsp fresh sage, chopped fine
1 can chicken broth
¼ c. hot water
1 lb. pork sausage, browned and crumbled
Turkey:
12 lb turkey
butter, softened
salt
sage, dried
thyme, dried
basil, dried
fresh ground pepper (black and white)
cayenne pepper
Gravy:
1/3 cup of flour
1-2 tbsp of butter
1-2 cups of chicken stock
1 cup white wine or brandy,
1 tbsp of cider vinegar
salt and pepper to taste
To prep the stuffing:In a large roasting pan, break up bread into coarse cubes (about 2-3 loaves). Heat a large heavy skillet over medium high heat and brown pork sausage until cooked thoroughly. Remove the sausage and pour over the large roasting pan full of bread crumbs.
Next melt 2 sticks of butter in the same skillet that the sausage was browned in and cook onions and celery until soft and lightly browned, stirring often. Add salt and pepper and stir again, remove from heat and pour on top of bread crumb and sausage in the roasting pan.
Add the chicken broth, poultry seasoning, sage, additional salt and pepper to taste and stir thoroughly throughout crumbs and stuffing mixture. Add ¼ c. hot water to stuffing until moist (not wet but not too dry of a texture). Cover roasting pan and let sit in the refrigerator over night.
To roast the turkey and stuffing:The next day, preheat oven to 400 degrees. Prep the turkey by rubbing it all over with butter. Wrap ends of legs and wings with aluminum foil to prevent burning while cooking. Sprinkle salt, sage, thyme, basil, and pepper (black, white and cayenne) onto turkey and inside the cavity, and rub in well.
Loosely stuff the turkey with stuffing just before roasting and add any leftover stuffing to a roasting pan. Cook the turkey breast for 45 minutes breast side down, basting occasionally with poultry juices. Place leftover stuffing in a roasting pan, cover with foil and cook for about 45 minutes to 1 hour, basting with turkey juices to keep it moist. Rotate turkey on its side and cook another 15 minutes, flipping sides and cooking on the other side for another 15 minutes. Flip the bird over breast up and keep basting and roasting the turkey about another 45 minutes until temperature reads 165 degrees in the breast and 170-175 in the deepest part of the thigh and juices run clear between the leg and the thigh. Remove stuffing from the roasting pan and turkey and place in a separate serving bowl. Allow turkey to rest 20-25 minutes on a carving board before serving.
To make a homemade gravy: Scrape up all the crunchy brown bits and pan drippings (skim off the top layer of fat first), then add 1/3 cup of flour and 1-2 tbsp of butter, stirring for a few minutes to make a roux, then slowly add in the liquid (1-2 cups of chicken stock, some brandy or 1 cup white wine, 1 tbsp of cider vinegar and a little salt and pepper to taste). Whisk it into a creamy goodness right in the roasting pan on the stove over medium heat for about 7-8 minutes until it thickens, and serve hot on the side with the turkey and stuffing. My Mom used to add in a little bit of Gravy Master seasoning to darken the gravy and give it some extra flavor – experiment with the gravy’s thickness and seasoning until you get it to the flavor and consistency you desire.
Makes 3 quarts of stuffing for a 12 lb turkey
Note: Gram’s Stuffing recipe adapted from Betty Crocker’s New Picture Cookbook, 1962
—–
Brown Sugar Buttermilk Pie
For the crust:
1 1/4 cups all purpose flour
1 tsp sugar
1/4 tsp fine salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
3-5 tbsp ice water
For the filling:
3 tbsp all purpose flour
3 large eggs, plus 2 large egg yolks, lightly beaten
1 cup packed dark brown sugar
1 1/2 cups buttermilk, room temperature
zest of one lemon
1 tsp vanilla extract
1/2 tsp ground nutmeg
1/4 tsp ground cinnamon
6 tbsp (3/4 stick) unsalted butter
Make the crust: In a food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tbsp ice water. Pulse until dough is crumbly but holds together when squeezed (you can add additional ice water if necessary, up to 2 tbsp, 1 at a time); do not overmix. Form dough into a disk, wrap tightly in plastic and refrigerate until firm, 1 hour.
Preheat oven to 375 degrees. On a floured surface, roll out the dough to a 12 inch round. Place in a 9 inch pie plate, fold overhang under, and crimp edges. Prick dough all over with a fork. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is light golden brown about 15 minutes; remove parchment and weights.
Make the filling:In a large bowl, whisk together flour, eggs and brown sugar until smooth. Whisk in buttermilk, lemon zest, vanilla, nutmeg and cinnamon until combined. In a small saucepan, heat butter over medium, swirling pan occasionally, until golden brown and most of the foam has subsided, 8 to 10 minutes. Immediately whisk into buttermilk mixture. Pour filling into pie shell and bake until set but still wobbly in center, 25-35 minutes. Let cool completely on a wire rack, 2 hours before serving. Can be refrigerated and wrapped in plastic for up to 3 days.
Serves 8.
Recipe adapted from Martha Stewart Everyday Food, November 2011
—–
Spiced Mulled Wine
1 bottle medium to full bodied red wine (Merlot or Cabernet)
1 tsp almond extract
2 cinnamon sticks, plus a few extra for garnish
3 whole cloves
1/4 tsp ground nutmeg
1 tbsp honey
Pour wine into a double boiler (a metal mixing bowl over boiling water in a saucepan) and warm over medium heat.
Add the almond extract, spices and honey and stir until dissolved. Reduce heat, cover and simmer gently, stirring on occasion.
Serve in heat-resistant glasses or mugs, garnish with additional cinnamon sticks, if desired.
Peaches. There’s something so satisfying about biting into the sweet, juicy flesh that quenches the thirst for a cool and refreshing treat in the summertime.
Even the perfectly round shape, bright peachy red and fuzzy exterior gives it a heavenly appeal.
This summer salad recipe pairs white peaches with prosciutto and fresh mozzarella tossed in a tangy sweet vinaigrette. It’s refreshing, light, and the salty prosciutto paired with the cool, mild mozzarella and sweet peaches is a combination to die for. You can also substitute the mozzarella with Ricotta Salata (fresh ricotta) or Feta cheese, and add some sliced or slivered almonds for crunch if you like. Serve this salad with some crusty bread and a glass of white wine – perfect for a lunch or dinner side salad with an Italian dish.
3-4 slices prosciutto, sliced thin and torn into pieces
3 oz fresh mozzarella cheese, shredded into pieces
Instructions
Combine lemon juice, honey, vinegar, salt and pepper, stirring with a whisk. Gradually drizzle in olive oil, stirring constantly, until vinaigrette is mixed thoroughly and doesn’t separate.
Combine lettuce and peach wedges in a large bowl, drizzle with dressing and toss to coat.
Arrange salad on serving dish or in individual bowls and top with prosciutto, red onion and mozzarella cheese. Top with freshly cracked black pepper.
Serve with crusty bread and a glass of white wine (Reisling or Chardonnay pairs well).
Summertime always remind me of home – when the sun is shining, a warm breeze is in the air, locusts are humming and all the flowers, fresh herbs, fruits and vegetables are in full bloom. There’s a small local farmer’s market up in Webster, NY not far from where I grew up that I used to visit with my Mom as a kid. We would buy fresh apple cider and donuts, pumpkins for Halloween and fresh corn and melons for our summer picnics. This year I went home to visit for Fourth of July weekend, and my Mom and I visited once again to buy some fresh fruit and veggies for our holiday BBQ feast.
Herman’s Farm Market & Cider Mill
I was craving some juicy watermelon and strawberries and went on a mission. There’s nothing like that first bite of sweet, cool, bright pink flesh of melon and ruby red berries in the summertime.
Fresh Watermelons
This Watermelon and Strawberry Salad is a simple combination of fresh watermelon, strawberries and a few blueberries mixed in with a little bit of lemon juice, sugar and water to make a simple refreshing syrup to macerate the fruit. This is how we traditionally make the fruit salad but you can also toss the fruit in a citrus infused balsamic vinegar for a tangy contrast with the sweet fruit – a good friend of mine made this salad and used Tavern on the Green Citrus which has a blend of orange, tangerine and lime essence and is just as delicious!
Ripe Juicy Strawberries
I found a recipe for a French Potato Salad made with salt potatoes and fresh herbs, a lightened up version from the heavier mayonnaise-laden salads from our family picnics of the past.
Salt Potatoes
It calls for salt (or new) potatoes (red or yellow), shallots, parsley and thyme tossed in an oil, vinegar and Dijon mustard base making it light and tangy.
Italian Parsley
Fresh parsley adds some green…and the sweet shallots mixed with thyme, dill and onions gives it nice fresh flavor. I added some dried dill (you could also use fresh) and a few chopped green onions for an extra dash of flavor – délicieux!
Shallots
Fresh market grown. Simple, fast and delicious. And most of all homemade with love, and my Mom – just like the good old days.
Fresh from the Farm Market: Herbed Potato Salad + Strawberry Watermelon Salad
Yield: 4-6 servings
Ingredients
Herbed Potato Salad:
2 lbs red or yellow salt potatoes, halved
Sea salt and fresh ground pepper
1/4 c olive oil (light yellow, not extra virgin)
3 tbsp Dijon mustard
2 tbsp Champagne vinegar
1 small shallot, minced
3 tbsp chopped fresh parsley
1 tbsp chopped fresh thyme
1/2 tbsp dried or fresh dill
1/4 small Vidalia onion, chopped fine
1-2 green onions, sliced
-----
Strawberry-Watermelon Salad:
1/2 c sugar
1 c water
1/4 watermelon, cut into cubes
3 c strawberries, halved
1/2 pint fresh blueberries
1/2 lemon, squeezed for juice
garnish: fresh mint leaves (torn into small pieces) or microgreens
Instructions
Herbed Potato Salad:
Place potatoes in a large pot of cold salted water covering potatoes by about an inch. Bring to a boil and reduce to a simmer and cook until potatoes are tender, about 15 minutes. Run under cold water to cool slightly, then drain.
While potatoes are cooking, whisk together oil, mustard, vinegar, shallot, parsley, thyme and dill in a large bowl; season with salt and pepper. Add cooked potatoes and chopped onion and 1/2 of the green onions to the dressing and toss to combine. Garnish with additional green onions and parsley and serve at room temperature.
-----------
Strawberry Watermelon Salad:
To make the simple syrup, bring sugar and water to a boil in a small saucepan, let simmer for about 5 minutes and cool.
Place watermelon, strawberries and blueberries in a large bowl and add the syrup, mixing well. Add a dash of lemon juice and garnish with mint or microgreens.
Notes
Herbed Potato Salad recipe adapted from Martha Stewart Living.
Spring has arrived! It’s my favorite time of year when everything comes alive…flowers are blooming, streets are buzzing, the sun is shining, and the freshest fruits and vegetables are available at the local markets. Asparagus, Strawberries, Avocados – three lovely, seasonal ingredients perfect for a light and refreshing Spring menu. The salad has marinated strawberries in a Strawberry Balsamic Viniagrette, which gives them a sweet, tangy flavor – a perfect complement to the crunchy toasted almonds, bacon and avocado in this delicious spring salad. The Scallops are pan-seared in a roasted garlic chardonnay marinade with a splash of lemon, served with a side of sautéed fresh asparagus. Enjoy!
Pan Seared Scallops with Garlic and Lemon and Sauteed Asparagus
Ingredients
16 Large Sea Scallops
¼ c. Roasted Garlic Chardonnay Marinade (Tavern on the Green)
2 tbsp EVOO
1 lemon, sliced into wedges
Lemon Pepper (Trader Joe’s)
1-2 Green Onions, sliced
Handful of fresh parsley, chopped
Kosher Salt to taste
Preparation
In a plastic freezer bag, place scallops and ¼ c. marinade and lemon pepper, coat scallops well. Marinade in the refrigerator for at least 1 hour.
Prepped ingredients
Chop the green onions and parsley and reserve for topping the scallops.
Asparagus
Cut off the ends of the asparagus (tough parts of the stem), rinse and pat dry. In a pre-heated sauté pan over medium-high, sauté the Asparagus in a tablespoon of olive oil with a splash of lemon juice and lemon pepper for about 5-6 minutes until cooked through.
After scallops are done marinating, take them out of the bag and dry off with paper towels. Place them in the same sauté pan, adding remaining 1 tbsp. olive oil and a sprinkle of kosher salt and lemon pepper.
Pan-seared Scallops
Sear the scallops for approx. 2-3 minutes per side until browned and cooked through. Sprinkle scallops with some fresh lemon juice and remove from pan.
Place asparagus and scallops on a plate and garnish with chopped green onions, parsley and a lemon wedge.
Serves 4.
Strawberry Avocado Salad
Strawberry, Bacon and Avocado Salad with Toasted Marcona Almonds
Ingredients
1 lb of mixed lettuce
1 pint of fresh strawberries, sliced
4 slices of bacon, cooked and crumbled
1 ripe avocado, sliced
½ cup of Rosemary Marcona almonds, toasted (Trader Joe’s)
3 green onions, sliced thin
3 tbsp of EVOO
3 tbsp of Strawberry Balsamic Vinegar (Tavern on the Green)
1 tbsp Dijon mustard
Kosher salt and fresh ground pepper
Preparation
Slice the strawberries into thin slices and place in a sealable plastic bag with the 2 tbsp Strawberry Balsamic vinegar in the refrigerator, let marinade for about an hour.
Prepare salad dressing, mix olive oil, 1 tbsp balsamic vinegar, salt and pepper, and mustard together, slowly whisking in oil until it is mixed well and set aside.
Fry bacon in a pan until cooked well and drain on paper towels. Let bacon cool and crumble for salad topping. Set aside.
Rosemary Marcona Almonds and Green Onions
Place almonds in a separate pre-heated medium-sized pan with a drizzle of olive oil and sprinkle kosher salt over the nuts. Cook and stir for about 10-15 minutes until golden brown and toasty.
Slice the avocados and green onions.
In a large salad bowl, toss the lettuce and vinaigrette together, mixing well, and top salad greens with the marinated strawberries and sliced avocados.
Garnish the salad with crumbled bacon, green onions, toasted almonds, and a sprinkle of salt and pepper to taste.
Spring is about unearthing fresh things. Lighter things. Brighter things. Turning a new leaf. Dusting off and starting new. There’s something so refreshing about a lovely, fresh, healthy salad on a Spring Day and what better time to make one of my favorites: Salad Niçoise.
Salad Nicoise is known as a compound salad made with eggs, potatoes, green beans, salad greens, fresh tuna and Niçoise olives arranged in a colorful display. The salad is made with a Tarragon Vinaigrette for the potatoes and with a Red wine vinaigrette drizzled over the entire salad platter at the end. We start by making the vinaigrette dressings, then boil the potatoes, beans, eggs in separate pots. The tomatoes are blanched for a minute and then cooled in an ice bath for peeling and quartering. The fresh tuna is seared in olive oil over a high heat until it has a crispy crust and then cut into slices. This recipe makes a large serving for 6-8 people which can be halved if you’re serving for a smaller crowd (or quartered if just making this lovely dish for yourself!)
1 head Boston lettuce leaves, washed, drained and dried
3 hard-cooked eggs, peeled and quartered
6 anchovy fillets, soaked in water for 20 minutes and cut lengthwise
½ cup Nicoise olives
Instructions
Make the tarragon vinaigrette. In a small bowl, combine the vinegar and mustard. Whisk until well blended. Slowly, in a thin stream, add the oil, whisking constantly, until it is emulsified into the vinegar and mustard. Stir in the shallot and tarragon and season with salt and pepper. Reserve.
Make the red wine vinaigrette. In a small bowl, combine the vinegar and mustard. Whisk until well blended. Slowly, in a thin stream, add the oil, whisking constantly, until it is emulsified into the vinegar and mustard. Stir in the garlic and fresh herbs and season with salt and pepper. Reserve.
Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook until just done, about 20 mins. Drain in a colander and allow the potatoes to cool slightly. When cool enough to handle, cut the potatoes into ¼ inch slices or a medium dice. Transfer the potatoes to a bowl and pour the wine over. Toss to coat and cover the bowl with plastic wrap. When the potatoes are completely cool, drain them of any excess wine and toss them with the tarragon vinaigrette. Reserve.
Bring a large pot of water to a boil. Trim the beans at the stem end leaving the tails intact. Add the beans to the boiling water and cook until just done, about 5 mins. Remove the beans with a slotted spoon, reserving the water. Drain and refresh under cold water. Drain again.
Return the salted water to a boil. Core the tomatoes and make an X in the bases just deep enough to score the skin. Fill a large bowl with ice and water and have it nearby. When the water boils, add the tomatoes and blanch them for 1 minutes. With a slotted spoon, immediately transfer the tomatoes to the ice bath. When cool, remove the skins and cut the tomatoes into quarters and eighths.
To prepare the fresh tuna, in a heavy skillet heat the oil over a high heat. Lightly salt and pepper the tuna and sauté until the fish has a golden crust and is rare to medium-rare in the center, 2-3 minutes per side. Cool and cut into slices or 1 inch cubes.
To assemble the final presentation of the salad: drizzle the beans and tomatoes with some of the red wine vinaigrette. If using canned tuna, lightly flake and toss with the vinaigrette lightly. Place the lettuce leaves around the edge of the salad platter. Drape the eggs with the anchovies. Arrange the tomato alternately with the olives, eggs and string beans. Mound the potato salad on the platter.
Arrange the tuna next to the potatoes and drizzle the remaining red wine vinaigrette over all. Serve.
