2 lbs cucumbers, thinly sliced
1/2 large onion, thinly sliced
1/2 cup chopped fresh dill, loosely packed
Place cucumber, onion and dill in a large bowl.
Option 1: Vinegar and Oil Dressing
4 tbsp white vinegar 3 tbsp olive oil
1 tsp sugar salt to taste
Mix dressing ingredients and toss with vegetables. Refrigerate for 1 hour before serving. Keeps for 24 hours in fridge.
Options 2: Creamy Dressing
1/2 cup sour cream or plain yogurt 1/2 tbsp olive oil
1/2 tbsp Dijon mustard 1 tbsp white wine vinegar
1/2 tsp sugar 2 garlic cloves, chopped (optional)
Mix sour cream/yogurt, olive oil, mustard, white wine vinegar, sugar and garlic. Add dressing to vegetables and mix well. Season with salt. Refrigerate for 30 minutes. Best enjoyed the same day.
1 lb fresh green beans, trimmed 2 tbsp. chopped fresh basil leaves
1 fennel bulb, cut into thin slices salt and pepper to taste
1/4 cup extra-virgin olive oil 1/4 cup crumbled feta cheese
Fill medium saucepan half full with water and bring to a boil. Add green beans and fennel slices; cook until beginning to become tender, about 4 minutes. Pour into a colander to drain and run under cold water to stop the cooking process.
Return the pan to the stove over medium heat. Add olive oil, green beans and fennel. Season with basil, salt and pepper; cook and stir until coated and warm. Transfer to a serving dish and toss with feta cheese.
1 lb fava beans in their pods 2 tbsp extra virgin olive oil
1 oz parmesan cheese kosher salt and fresh ground pepper
Bring a large pot of salted water to a boil on the stove and setup a bowl of ice water. Split open the fava beans and separate out the beans. Cook the fava beans for 2 minutes, then drain and put them in the ice water to cool. Once cool, slip the fava beans from their skins by pinching them a little bit to get the skin to split open.
Gently toss the fava beans with olive oil. Top with Parmesan cheese and salt and pepper. Squeeze a little bit of fresh lemon juice over the top.
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.
This is a crowd pleaser. Make this recipe your own...add sausage, remove the bacon, use jalapenos instead of banana peppers, spice it up or tone it down, take them outside to your grill...
6 large banana peppers 1 cup shredded sharp Cheddar cheese
3 oz cream cheese 1 small tomato, diced
1/4 cup diced onion 1/2 small green bell pepper, diced
1 jalapeño pepper, diced 1/8 teaspoon salt
1/8 teaspoon pepper 6 thick cut bacon slices
Cut tops off banana peppers. Slit peppers in half lengthwise being careful not to cut through both sides. Remove seeds.
Combine cheddar cheese, cream cheese, tomato, onion, bell pepper and jalapeno pepper. Mix well.
Stuff peppers with cheese mixture. Wrap with bacon slice, securing with a toothpick. Place on a rack with broiler pan. Broil for 4-5 minutes per side until golden.
1 large butternut squash, peeled and cubed
1-2 tbsp olive oil
pinch of sea salt 1-2 cups chopped kale
1 tbsp ghee or butter 2 tsp minced garlic
1/2 medium onion 1 tbsp dried herbs of choice
1 lb pork sausage 2 eggs whisked
1 apple, chopped 2 cup steamed chestnuts
Heat oven to 425 degrees. Line a baking sheet with parchment. Toss squash in olive oil and roast for 30-40 minutes, stirring halfway through.
Heat ghee/butter and saute onion to soften. Add sausage and brown. Add apple, chestnuts and kale. Cook a couple minutes to soften. Stir in seasoning and roasted squash. Mix well.
Transfer to a greased baking dish. Pour whisked eggs over the top and lightly mix.
Bake at 375 for 30 minutes until lightly browned and eggs are set.
2 cups berries, fresh or frozen
1 cup beets
1/4 cup honey—less based on your preference
1/2 cup water—adjust based on need
Prepare your beets if using fresh. Peel them & then steam or roast them. Let cool until you're ready to use them.
Combine berries & beets in a blender & blend until you need to start adding water. Slowly add in water until you reach the desired consistency you want. It should be like a custard.
Slowly add honey (if desired) until it's as sweet as you like. Remember that dehydrating fruit brings out extra sweetness as well!
For a Food Dehydrator:
Lightly oil the fruit roll sheets with a little oil of your choice. Pour into two fruit roll sheets on dehydrator trays. Spread with a spatula. The mixture should be about ¼ of an inch thick. I prefer too thick to too thin. Be careful to make sure the mixture is spread evenly. If you can see thru some areas of the fruit sheets, as the leather dehydrates, you will have tears. It doesn't affect the taste, just the appearance.
Place in dehydrator for 2 hours at 160. After 2 hours, you can turn down to between 130-140 & continue to dehydrate for 5-7 hours, checking frequently. If the leather feels squishy in spots it's not done. It should peel easily & feel dry. You will definitely feel if the leather is too dry as it will become brittle & start to break when you peel it up.
In the Oven:
Line a 12-by-17-inch rimmed baking sheet with a silicone mat or nonstick foil. Use an offset spatula to spread the fruit on the mat or foil into a thin layer. Bake on lowest temperature until barely tacky, 3 hours to 3 hours, 30 minutes.
Transfer the baking sheet to a rack and let the fruit leather cool completely. Peel off of the mat or foil. If the leather is still moist on the underside, return it to the oven, moist-side up, until dry, about 20 more minutes.
Once leather is dry, remove & cut with scissors into strips or squares.
2 acorn squash 2 tbsp butter
4 oz fresh spinach, chopped 7 oz canned artichoke hearts, drained
2 oz Neufchatel cheese 1 cup half and half
2 cups Gruyere cheese, grated salt and pepper, to taste
fresh baguette, sliced
Preheat the oven to 400 degrees F. Line a deep roasting/baking pan with aluminum foil.
Slice the acorn squash in half crosswise (one half is the top of the squash with the stem, the other is the bottom half, making four small bowl shapes). Use a spoon to remove the seeds. Slice a small piece off the bottom of the squash pieces so they can sit upright in the pan without falling over.
Place the squash in the roasting pan and season lightly with salt and pepper.
Next, melt the butter in a large pan over medium heat. Add the spinach leaves and allow them to wilt for about 2 minutes. Add the artichoke hearts and saute for an additional 3-4 minutes. Remove pan from the heat and set aside.
In a large bowl, mix together the Neufchatel cheese and the half and half. Add in the spinach and artichoke mixture and stir until incorporated. Ladle this mixture into the squash halves, about ¾ of the way up.
Add the freshly grated Gruyere cheese to the top of each squash half.
Cover the roasting pan with a sheet of aluminum foil and place in the oven to bake for one hour, until squash becomes tender. If you'd like your baguette to be warm, place it in the oven wrapped in aluminum foil in the last few minutes of baking.
Finally, remove the aluminum foil from the top of the roasting pan (and remove the bread if it is being warmed), turn the broiler to high, and cook for an additional 5 minutes, until cheese is golden brown and bubbling.
Remove from oven and carefully place the squash halves in bowls or serving plates alongside baguette. Dip, spread, and enjoy!
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.