2 medium zucchini, chopped 3 cups water
2 medium onion, chopped 3 cubes chicken bouillon
2 tbsp minced fresh parsley 1 tsp lemon juice
12 oz evaporated milk 1 tsp dried basil
1 can diced tomatoes 1/3 cup butter
1 package frozen corn 1/3 cup flour
1/4 cup Parmesan cheese 1 tsp salt
2 cup grated cheddar cheese 1/4 tsp pepper
Saute zucchini, onion, parsley and basil in butter until tender. Stir in flour, salt and pepper. Gradually stir in water. Add bouillon cubes and lemon juice. Mix well. Bring to a boil, cook and stir for 2 minutes. Add evaporated milk, tomatoes and corn. Reduce heat, cover and simmer for 5 minutes. Just before serving, stir in cheeses until melted.
1 cup mayo ½ cup buttermilk
1 package buttermilk ranch dressing mix 2½ teaspoons garlic
1 cup cilantro 3 tomatillos, husked and chopped
½ teaspoon lime juice 3-6 boneless skinless chicken breasts
Blend together mayo, buttermilk and next five ingredients. Pour 1 cup of dressing into a large ziplock back. Add chicken breasts. Seal and chill at least 30 minutes or overnight.
Preheat oven to 375. Discard marinade and place chicken breasts side by side in a shallow baking dish. Bake 20-25 minutes until chicken is cooked through. Top with additional dressing and serve with rice if desired. Enjoy!
3/4 lb penne or other pasta 3/4 lb sweet or spicy Italian sausage
5 cloves garlic 1/2 tsp hot pepper flakes (optional)
3 tbsp olive oil 4 plum tomatoes, diced
1 cup red wine 2 cups chopped greens—arugula, spinach, kale, chard
1 cup grated Parmigiano-Reggiano cheese
Cook the pasta until al dente. Drain and lightly coat with olive oil.
In large skillet, brown sausage, garlic and pepper flakes in oil. Add the tomatoes and cook, stirring frequently until all the liquid has evaporated. Add the wine and continue cooking for 3—4 minutes. Add pasta and cheese and heat thoroughly. Adjust the seasoning. Add the greens* and toss lightly before serving.
*Kale and chard may need to be cooked/heated for longer than become tender before serving.
2 large Asian eggplants sliced to 1/2” thickness
minced parsley or cilantro for garnish, optional
1/2 cup olive oil 4 cloves garlic, minced
1 tbsp soy or Worcestershire sauce 1/2 tsp Dijon mustard
2 tsp lemon juice salt and pepper, to taste
Combine oil, garlic, soy sauce, Dijon mustard, lemon juice, salt and pepper. Mix well. Brush the marinade on the eggplant slices to coat all sides (Don’t take the short cut and directly add the eggplant to the marinade!)
Heat large skillet on medium-high heat. Lay eggplant slices in the pan and grill 2-3 minutes per side, until golden brown and tender. Repeat will all slices. Garnish and serve warm.
1 tbsp. olive oil 6 slices bacon, roughly chopped
2 leeks, halved and finely sliced 2 cups risotto rice
3 cups hot stock (chicken or veggie) 1/2 cup frozen peas
3 tbsp. parmesan cheese zest of 1 lemon
Heat oven to 375 degrees. Heat oil in an ovenproof casserole dish (i.e. dutch oven). Add bacon and fry for 2 minutes. Add the leeks and cook until soft, but not colored, about 5 minutes. Add rice and cook for 1 more minute. Pour in stock. Cover and place in the oven for 20 minutes, stir every 10 minutes.
When rice is tender and all the liquid is absorbed, remove from oven and stir in peas. Return to the oven for 2 more minutes. Remove, stir in cheese and zest. Season with salt and pepper if desired.
COLD HERBED TOMATOES—2 servings
2 large tomatoes, sliced 1 tsp minced fresh tarragon
1 sweet onion, sliced 1 tsp fresh basil
4 tsp olive oil 1 tsp fresh parsley
1 1/2 tsp lemon juice salt and pepper
1/4 tsp minced garlic
In a bowl combine the tomatoes and sliced onions. In another bowl combine the oil, lemon juice, garlic, herbs and salt and pepper. Pour over the tomatoes and onion. Stir gently to coat
TOMATOES PROVENCAL—6 servings
3 medium tomatoes*—cut in half crosswise 2 garlic cloves, minced
1 tbsp chopped fresh garlic 1 tablespoon chopped fresh basil
2 tsp fresh thyme 1/4 tsp pepper
1/4 tsp salt (or to taste) 3 tbsp olive oil
1/4 cup Parmesan cheese
Preheat the oven to 350 degrees. Arrange the 6 tomato halves in a baking dish
Mix together the herbs, pepper and salt with the olive oil. Sprinkle the mixture on the tomato halves.
Bake for 20 minutes or until tomatoes are tender.
Sprinkle with Parmesan cheese and broil for 1 to 2 minutes or until the cheese is golden. Cool slightly and each while still warm.
*We recommend you try this recipe with our big heirloom tomatoes or a beef steak variety.
2 Italian eggplant 2 cups ricotta cheese
1 cup shredded mozzarella cheese 1/2 cup shredded Parmesan cheese
1/4 cup fresh basil, chopped 1 egg
salt and pepper 1 cup marinara sauce
Preheat oven to 350ºF (175ºC).
Slice the ends the eggplants and slice them into ¼ -inch (½ cm) slices and lay them out on a baking sheet covered in parchment paper.
Season with a pinch of salt on both sides of the eggplant slices and let them sweat for 20 minutes, then dry them with a paper towel. Once dried; add a pinch of pepper.
Bake for 20 minutes, or until soft.
Meanwhile, in a medium-size bowl, mix ricotta cheese, mozzarella cheese, parmesan cheese, basil, and egg.
Remove eggplant slices from the oven and turn oven to 400ºF (200ºC).
Spoon about 2 tablespoons of the mixture onto eggplant slice then roll it up, repeating for all slices.
In a 11x17-inch (28 x 43cm) baking sheet, pour ½ of the marinara sauce, then add all the roll-ups seam down. Pour remaining ½ of marinara sauce, and top with basil and parmesan.
Bake for 25 minutes, or until cheese is melted and golden brown.
2 tsp olive oil
15 baby potatoes
1 1/2 cup steamed lentils
1 clove garlic, minced
1 tsp fresh thyme leaves
1 bunch kale (3-4 cups chopped)
1/4 cup dried cranberries
1/4 cup toasted pecans or almonds
salt and pepper to taste
1/4 cup olive oil
2 tsp Dijon mustard
2 tbsp. fresh lemon juice
1/4 tsp maple syrup or honey
salt and pepper to taste
Heat a large pan over medium heat and add olive oil. Cut potatoes into quarters and add to the pan. Season with salt and pepper and cook until crispy and browned. Add garlic, thyme and lentils and stir for 2 minutes. The add the kale, cover and cook for another 2-3 minutes until kale is starting to soften and wilt. Transfer to a large bowl and add cranberries and nuts.
Make the dressing by adding all dressing ingredients into a small bowl and whisking until combined. Pour dressing over salad and toss to coat.
Recipe Credit: www.shelikesfood.com
1 lb ground beef 8 ounce can tomato sauce
1 ¼ tsp kosher salt ½ tsp paprika
1 cup chopped onion 1 cup beef broth
1 clove garlic, minced 1 medium head cabbage, cored and chopped (about 9 cups)
1 tbsp dried marjoram 2 tbsp raisins (optional)
Black pepper to taste 1 cup cooked brown rice (optional)
Brown beef and salt. Drain. Add onion, garlic, marjoram and black pepper. Stir until combined. Add tomato sauce, ¼ cup water, paprika, beef broth and raisins. Cover and cook medium-low for 25 minutes. Add the cooked rice and cabbage and cook 8-10 minutes or until cabbage is tender.
1 cup dry lentils Juice of 1 lemon
2 cups chicken broth 1 tbsp minced garlic
¼ tsp dry thyme 2 tbsp fresh parsley, chopped
1 bay leaf ½ tsp dried oregano
½ cup diced celery ¾ tsp salt
¼ cup finely diced red bell pepper ¼ tsp pepper
2 tbsp olive oil
Boil lentils with chicken broth, thyme and bay leaf until just soft. Mix remaining ingredients together. Combine lentils with other ingredients. Serve warm or chilled.
Great Food Fast: Bob Warden