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Dinner Menu: Tuscan Cod and Bruschetta

Melted Bruscetta copyright

When I was in Ventura County, just north of Los Angeles, we went out to dinner to a cute little fish diner, right on the water. The fish was amazingly fresh and I realized how much I miss it when I’m not on either coast. With that in mind, I went looking for one of my fish recipes. This one popped up and I thought it sounded spring like, so that’s how we got here.

When picking fish, make sure it doesn’t smell fishy, just fresh and like clean water.  It should be firm to the touch and any liquid should be clear, not milky. It helps to know your butcher, they’ll usually direct you to the freshest fillets. You should plan on using it the day you purchase it. You can substitute any firm white fish in this recipe.

  1. Tuscan Cod
  2. Bruschetta
  3. Broccoli
  4. Grapes

Tuscan Cod

  • 2 tbsp olive oil
  • ½ red onion, thinly sliced
  • ½ diced red pepper
  • 1 tsp crushed garlic
  • 1 tomato, chopped
  • ¼ tsp ground cumin
  • ¼ tsp crushed red chili pepper flakes
  • 4-6 oz cod fillets

skillet

Heat 1 tbsp oil in the skillet, over medium-high heat. Sauté onion and pepper for 2 minutes. Add tomatoes, garlic, cumin and crushed pepper, and sauté for 5 minutes. Remove from skillet and add remaining oil. Once heated, add fish fillets and cook 5 minutes, turn over, spoon sauce on top, cover and cook additional 5 minutes over medium heat. Fish should flake easily with a fork.

Bruschetta

  • 1 tbsp olive oil
  • 2 tsp crushed garlic
  • 1 French baguette, sliced in half, lengthwise
  • 3 roma tomatoes, sliced
  • ¼ cup fresh basil leaves
  • 8 oz grated mozzarella

baking sheet

Mix oil and garlic together. Lay baguette halves on baking sheet, cut side up and brush with oil mixture. Broil for 3-5 minutes until golden brown (watch carefully). Remove and top evenly with tomato slices, basil and mozzarella. Broil for 2 more minutes until cheese is melted. Slice and serve.

Shopping List:

  • 1 red onion
  • ½ red pepper
  • 1 tomato
  • 4-6 oz cod fillets
  • 1 French baguette
  • 3 roma tomatoes
  • 2 oz fresh basil leaves
  • 8 oz grated mozzarella
  • 1 bunch of grapes
  • 1 head of broccoli or 16 oz frozen

Also: cumin, garlic, red pepper flakes, olive oil,

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Dinner Menu: Baked Gnocchi in Fire Roasted Tomato-Basil Sauce

This is an elegant dinner that looks like it took you all day to prepare.  From start to finish I cooked the asparagus and gnocchi in 1/2 hour.  The strawberry bread takes an hour to cook, but it’s a breeze to put together.  So if you feel the need for something special, but still easy, this one could be for you.

On the board tonight:

  1. Baked Ricotta Gnocchi
  2. Broiled Asparagus
  3. Loaf of good crusty bread
  4. Strawberry Bread

Christmas Eve is spent eating good food at friends’ Mark and Larissa’s house. Mark’s mom is from Italy and Larissa’s mom is from Japan, and luckily for me, the subject always turns to food from both countries. This year we talked about ravioli, gnocchi and fish in salt domes. I have to confess I’m not a fan of gnocchi. Should be good, right? – potato goodness, covered in sauce. What’s not to love? It just isn’t a favorite of mine. Maybe because I’ve never had it fresh I am missing out. But after we discussed how to make it fresh, well, I don’t think I’d be making it anytime soon. Then I saw a recipe for Ricotta Gnocchi and it sounded good and best of all, easy.  So I’d thought I’d try it. This is what I came up with and it quickly became a favorite of my guests.

Baked Ricotta Gnocchi in Fire Roasted Tomato and Basil Sauce

Sauce:

  • 28 oz fire roasted crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tsp crushed garlic
  • 2 to 3 tablespoons chopped fresh basil
  • 1 tsp dried oregano (or 1 tbsp fresh chopped)

Add ingredients in saucepan, bring to a low boil, reduce to low and let simmer while preparing gnocchi.

Topping:

  • 4 oz shredded mozzarella
  • 1 oz grated parmesan or Romano cheese

Gnocchi:

  • 15 oz Ricotta (whole or low-fat)
  • 3 eggs
  • 2 oz fresh parmesan or Romano cheese, grated
  • 1 tsp salt
  • ¼ tsp pepper
  • 1 cup unbleached flour

large stock pot, mixing bowl, mixer, glass baking dish- lightly oiled

While preparing gnocchi, bring water to boil in large sauce pan or stock pot. In a mixing bowl, mix together Ricotta and eggs. Add parmesan, salt, pepper and flour, stir in by hand until combined, do not over mix.  Bring water up to a low boil, you’ll want a low boil to keep the dough from falling apart as it hits the water.  Form dough into cookie dough sized balls (I use a cookie scoop, you can use two tablespoons) and drop into boiling water. Do not crowd, cook in several batches as needed (I managed 12-13 per batch of 1″ balls). Cook for 7 minutes, remove with slotted spoon, draining well,  to baking dish. When all the gnocchi are cooked, cover with sauce, and top with cheeses. Bake for 10 minutes in a 400 degree oven, until cheese is bubbling.

This week I actually made this a day ahead, keeping the gnocchi, sauce and topping separate, so I could bribe the guys at work to attend a lunch meeting.  I put it together and baked just before serving and it turned out very well.  I baked it for 20 minutes until it was heated through.

Broiled Asparagus

  • 1 lb Asparagus
  • olive oil
  • salt & pepper to taste

baking sheet

Cut woody stems off of asparagus and toss lightly with olive oil. Spread onto baking sheet in one layer. Broil until lightly brown and tender, turning as each side browns, about 8-12 minutes. Salt and pepper to taste.

Strawberry Bread

  • 1 ½ cup flour
  • 1 cup sugar
  • 1 ½ tsp ground cinnamon
  • ½ tsp salt
  • ½ tsp baking soda
  • 2 eggs
  • ½ cup butter
  • 12 oz frozen strawberries, thawed & chopped*
  • ½ cup chopped pecans

loaf pan, greased

Combine dry ingredients. Add eggs, oil, strawberries and pecans. Stir just until all ingredients are moistened. Spoon batter into loaf pan. Bake at 350 degrees for 50-60 minutes or until toothpick inserted comes out clean. Cool in pan 5 minutes then run knife around edges & remove to cool on wire rack.

*I pureed mine, works fine, needs additional 5 minutes cooking time

Shopping List:

  • 28 oz fire roasted crushed tomatoes
  • 2 tbsp tomato paste
  • Fresh basil
  • 4 oz shredded mozzarella
  • 3 oz grated parmesan or Romano
  • 15 oz Ricotta (Whole or low-fat)
  • 5 eggs
  • 1 lb asparagus
  • 1 loaf nice crusty bread
  • 12 oz frozen strawberries
  • 1 stick butter
  • 4 oz chopped pecans

Also: garlic, dried oregano (or fresh), salt, pepper, flour, baking soda, salt, pepper, olive oil, cinnamon, sugar

Originally Posted January 2010

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Cream of Chicken Soup, Now with Recipe

Cream of Chicken Soup2

I have a pot of this simmering on the stove as I write this. I wanted to make it a second time to see if I could make the recipe a bit simpler. Really couldn’t, so I wrote it as I went, to make sure I didn’t miss a step. I really like this soup, it has a very rich flavor, like chicken and biscuits. Mmmm….

Because I have a vita-mix,  most of the soups I make start with a thick vegetable broth. It gives a great depth of flavor. It’s chocked full of nutrients and anyone who knows me well, knows I don’t eat enough vegetables, so I do what I can to up my daily veggies. But you may not want to go to that trouble, so you can substitute 4 cups of chicken broth for the vegetable broth in the recipe below.

Cream of Chicken Soup

  • 1/4 tsp rosemary
  • 1/4 tsp thyme
  • 1/4 tsp basil
  • 2 stalks celery (with leaves), rough chopped
  • 2 medium carrots, rough chopped
  • 1 cup cut green beans (I use frozen)
  • 4 cups of water
  • 2 chicken breasts (bone-in or boneless, doesn’t matter it will be shredded)

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  • 1/4 cup butter
  • 1/2 sweet onion, chopped
  • 1 clove garlic, crushed
  • 1/4 cup flour
  • 2 cups milk

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  • 1 cup diced carrots
  • 1 celery stalk, chopped
  • salt and freshly ground black pepper to taste
  • 2 tablespoons chopped Italian parsley

saucepan, dutch oven or large saucepan, blender

In the blender, add rough chopped carrots, celery and green beans, spices, 2 cups of water and blend until smooth. Add to dutch oven along with chicken breasts and 2 additional cups of water. Bring to a boil, reduce heat to medium and cover. Cook for 15-20 minutes until the chicken is cooked through. Remove the chicken to a plate to cool. Add diced carrots, celery, salt and pepper to the liquid and cover. Cook until vegetables are tender crisp.

While the chicken is cooking, melt butter in the saucepan, add onions and garlic, and sauté until the onions are translucent. Whisk in flour and cook about 2 minutes or more. Turn the heat up to medium-high, slowly stir in milk and bring to a low boil, whisking until thickened. Reduce heat to low. Cover and let simmer, stirring occasionally.

While the vegetables are cooking, shred the chicken. The easiest way to do this is to use two forks and pull across the grain of the meat in different directions. You can then use your fingers to break apart any large pieces.

Once the vegetables are tender crisp, whisk in the white sauce and then stir in the chicken. Cook an additional 10 minutes. Serve with parsley garnish.

Makes about 6 cups.

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Friday Recipe Exchange: Pastas and Sauces

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Last year I did a recipe exchange on meatballs (here) but was surprised to see I had never done one specifically on sauces. Now sauces can be risky and start a great debate, because every family has their version. So hit the comments with your favorite pasta sauce recipe, and for that matter, pastas, because there are so many choices. Like many things, I’m not all that concerned about the right pasta for the right sauce, I say, use what you enjoy and ignore the purists.

Food should be fun. For that matter, so should wine, beer and scotch.

So let’s start out with JeffreyW’s Awesome Sauce (here) because, well, it’s awesome.

Want something a little simpler and quicker? How about his San Marzano Sauce, here.

And his Shrimp & Pasta Formaggio (here) is quick and easy, also.

When everything is in season, I like to make my sauce with fresh ingredients, so I have a Garden Fresh Pasta Sauce (recipe here) that’s lighter and fresher than tonight’s featured recipe.

When it comes to pastas, I favor two options, a nice spiral (fusilli or rotini) or a quick cooking Angel Hair (capellini), but if I can get it fresh from the farmer’s market, I’ll take what I can get, which is usually a linguine. It’s all tasty.

For the featured recipe, I went with my traditional family sauce, the one I grew up with, but with a few tweaks. Now, even in my family, half of which are Italian, even the most basic sauce has as many different variations as there are cooks, so this is just a place to start, add your own touches to make it your family tradition. This is a hearty sauce and my go-to in the colder months when fresh ingredients are not readily available. I always double this and freeze half for a later dinner.

Spaghetti w/Meat Sauce

  • 9 – 12 oz pasta of choice (I like angel hair for this recipe)
  • 1 tbsp olive oil
  • 1 green pepper, chopped
  • 1 small onion, chopped
  • 3 tsp. crushed garlic
  • 1 lb lean ground beef (or 1/2 beef and 1/2 spicy Italian sausage)
  • 6 oz tomato paste
  • 3 tomatoes, diced (or 14 oz can diced tomatoes)
  • 15 oz can tomato sauce
  • 3 tsp dried basil, crushed*
  • 2 tsp dried oregano, crushed
  • 1 tsp rosemary, crushed
  • 1 carrot, finely grated or 1/2 tsp sugar (these reduce the acidity of the sauce and bring out the spices – trust me on this one – I prefer the carrot, myself.)
  • Salt & pepper to taste
  • red pepper flakes (opt) to taste
  • grated Parmesan cheese

2 saucepans and large skillet

In skillet, heat oil, sauté pepper, onion, garlic.  Add hamburger and cook thoroughly.  Add tomato paste and 1 tsp ea of crushed basil, oregano and rosemary, mix well.   In saucepan, add remaining ingredients and bring to a low boil, reduce heat, add meat mixture and let simmer, covered, for 30 minutes.

Cook pasta according to directions, drain well and serve with sauce and Parmesan cheese.

*CRUSHING Spices – when using dry spices, to get the best flavor, you should crush them, either by rubbing them in your hand or using a mortar and pestle before adding them to a recipe.

That’s it for this week. I know I still owe you a recipe to go with this delicious looking Cream of Chicken Soup I made this week. And if you missed it, here is the Dinner Menu and Shopping list for the week, Pasticcio and Salata Meze. - TaMara

Not Turkey: Guest Recipe from Joshua D.

This popped up in my mail just before Thanksgiving from Men Who Cook regular, Joshua D. I thought the timing was perfect since I always post not-turkey recipes after the holiday. So if you’re tired of turkey, Joshua has the perfect remedy:

This was an impromptu recipe too good to not share! One point: how much honey you will need will depend on the sweetness of your tomatoes. True it’s November but this is a good recipe to hold for summer plus if you have spare canned San Marzanos hanging around that will work beautifully!

PENNE POMODORO

(Note from TaMara, I changed amounts to serve 4)

  • 12 oz dried penne
  • 3 large ripe tomatoes, chopped (or two cans of diced tomatoes, San Marzanos preferred)
  • 3 large shallot, sliced
  • 2 -4 cloves garlic, sliced thin
  • 1 cup dry white wine
  • 1 tbsp basil, chiffonaded
  • 1 tbsp oregano, chopped
  • Few drops honey
  • 1 tbsp parsley, chopped
  • Salt & pepper to taste
  • 1 cup parmigano reggiano

Cook penne in boiling salted water) for about a minute under package directions. While pasta is boiling, cook shallots in a skillet over medium heat. After about 2 minutes, add in tomato with a healthy pinch of salt and pepper. Cook until tomatoes break down, about 4-5 minutes. Add in sliced garlic,wine and herbs and cook for another minute. Drop in honey and stir well. By now the penne should be very toothsome. Add penne to skillet (if water gets into sauce this is good!) and cook together until sauce thickens slightly and penne is done to your liking. Turn off heat and mix in most of cheese. Serve with slices of toasted ciabatta or your favourite bread. Top with more cheese and enjoy!

Joshua De Mers

Sammich Pr0n – Bacon, Basil, Tomato, and Fried Egg

DSC_6938 [1600x1060]I wanted to use a big tomato from the garden because it was just perfect and it’s hard to find a better place to put a big thick slice than on a bacon sammich.  I like the basil on these in place of the usual lettuce, and the fried egg is now considered as a required part of the ensemble.  I used sliced sourdough for this one.

Dinner Menu: Quick and Easy Chicken Parmesan

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Photo by JeffreyW

Heading out of town, but wanted to leave you with one of my favorite recipes.  I’m off to Boston…hoping for good weather and good food. Good company is a given.  When I get back I think I want to tackle some fun Halloween ideas.

This is a fairly simple Chicken Parmesan and the Mushroom Confetti is a light and tasty side. Enjoy.

On the board tonight:

  1. Chicken Parmesan
  2. Garlic Bread*
  3. Italian Mushroom Confetti
  4. Sherbet or (my favorite) Gelato

Chicken Parmesan

  • 2 tbsp olive oil
  • 4 bonelss chicken breasts, cut into fillets or 1 lb chicken breast fillets
  • 2 cups Italian Bread Crumbs
  • ½ onion, diced
  • 15 oz can tomato sauce
  • 3 tbsp tomato paste**
  • 1 tsp basil
  • 1/2 tsp oregano
  • 1/4 tsp rosemary
  • 2 tsp crushed garlic
  • Pinch of sugar
  • 4 oz sliced mozzarella cheese
  • 1 green pepper, sliced into rings
  • 4 oz grated parmesan cheese

large skillet and 9×13 baking dish, lightly oiled

Wash and lightly dry breasts, then coat in bread crumbs. Heat oil in skillet, reduce heat to medium and brown chicken on both sides, remove, set aside. Add onion, sauce, paste & spices and bring to a low boil, reduce heat, simmer 5 minutes. Place a ladle of sauce in the bottom of the baking dish, place chicken on top and then spread remaining sauce over the top of the chicken. Add cheese slices on each fillet. Sprinkle evenly with parmesan, top with green pepper rings. Bake at 375, 20 -25 minutes until cheese is melted and golden brown.

**Extra tomato paste can be frozen in ice cube trays and stored in a plastic zip bag. 1 cube = 1 tbsp of paste

Italian Mushroom Confetti

  • 2 tbsp olive oil
  • 2 large Portobello mushroom caps (or 6 to 8 button mushrooms)
  • 1 red bell pepper
  • 1 green pepper
  • ½ onion
  • 1 cup corn
  • 1 small zucchini
  • 1 large tomato or 14 oz diced tomatoes, drained
  • ½ cup vegetable or chicken broth
  • salt & pepper to taste
  • ½ tsp basil

skillet

Cut mushrooms, peppers, zucchini & tomato into uniform pieces. Heat oil in skillet, add vegetables, including corn, sauté 2 minutes, add stock & spices. Stir over medium heat until vegetables are tender.

*Quick and easy garlic bread: slice loaf lengthwise, melt butter, add garlic and brush on cut side of each half of bread.  Top with a little parmesan and broil until golden.  Slice and serve.

Shopping List:

  • 4 boneless chicken breasts or 1 lb chicken breast fillets
  • 2 cups Italian bread crumbs
  • 1 onion
  • 15 oz can tomato sauce
  • 6 oz can tomato paste
  • 4 oz sliced mozzarella cheese
  • 1 green pepper
  • 4 oz grated parmesan cheese
  • 2 Portobello mushrooms,
  • 1 red bell pepper
  • 1 sm. Zucchini,
  • 1 large tomato or 14 oz can diced tomatoes
  • 4 oz vegetable, chicken broth or equivalent
  • 1 cup corn
  • 1 loaf French or Italian bread
  • 1 pint Gelato or Sherbet

Also: basil, oregano, garlic, rosemary, olive oil, butter

Originally published October 2009

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Full Dinner Menu: Hearty Tomato Soup and Awesome Grilled Cheese

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Awesome Photo by JeffreyW

It’s been a busy week. Today I spent six hours helping clean out and organize one of my client’s offices that had two feet of water in it three days ago. Not much of the paperwork was salvageable, but they got the computers and other equipment up and out in time. The office will need to sanitized and repainted before anything can go back. It will get better with time…for everyone. The one thing that does not surprise me is how everyone has pitched in to help, even complete strangers. There are so many stories of good deeds. The sun comes out and we’re all reminded of the beauty that is Colorado, both the view and the people.

When the rain continued on last week and the floods hit, I suddenly needed to cook. Normalcy and comfort. I made a couple of batches of soup. Easy Chicken Tortilla and this tomato soup. I knew I wanted to post this as the full dinner menu this week, but it took me a while to get to it. I apologize for the delay.

This not your mom’s canned soup or grilled cheese.  These are tasty, hearty and easy to whip up.  And the flax cookies are addictive (I can say this because it’s a friend’s recipe).  On the board tonight:

  1. Hearty Tomato Soup
  2. Totally Awesome Grilled Cheese Sandwiches
  3. Flax Cookies

Hearty Tomato Soup

  • 28 oz canned tomatoes*
  • 1 tsp crushed garlic
  • 8 oz carrots
  • 2 stalks celery
  • 3 green onions, including greens
  • 1 tsp basil
  • ¼ tsp oregano
  • salt & pepper to taste
  • 2 cups milk
  • 2 tbsp whole wheat flour

2 quart saucepan

In a blender, mix tomatoes, garlic, carrots, celery & onions. Blend until liquid. In saucepan, combine tomato mixture with spices, heat over medium heat, stirring constantly. Let bubble (don’t let boil or use high heat, it will scorch) for 5 minutes. Add flour to cold milk, blend until smooth, add to soup. Let bubble again, reduce to low heat and let simmer for 15 minutes. Stir occasionally.

* This is the time to use up any left over garden tomatoes, instead of canned. Blend until you have 4 cups of crushed tomatoes.

Totally Awesome Grilled Cheese

For each sandwich:

  • 2 slices whole wheat bread (or favorite firm bread)
  • Enough favorite cheese (Velveeta, cheddar cheese, Monterey Jack, etc.  to cover bread (about 3 slices)
  • Sliced Jalapeños (if you want some heat)
  • 1 large slice of tomato w/dash of salt
  • 1-2 tsp Mayonnaise or Miracle Whip
  • Butter
  • Spray Oil

Spread salad dressing on both slices of bread and add ½ of the cheese to one slice of bread, place tomato & jalapenos on the cheese and top with remaining cheese and the other slice of bread, this keeps bread from getting soggy from the tomato. Lightly butter outside of both sides of the sandwich and grill in skillet sprayed with cooking spray or lightly oiled on medium heat until cheese is melted and bread is toasted. While it is grilling, press down hard with a spatula, “squishing” the sandwich. We don’t know why, but this makes them taste better.  :-)

Flax Cookies

  • 1 cup butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup oatmeal
  • 1 tsp soda
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup ground flax
  • 2 cups flour
  • 1 cup chopped almonds

Bowl & cookie sheet

Preheat oven to 350 degrees

Cream butter and sugar, add egg, vanilla and beat well. Combine dry ingredients together and then fold into egg mixture until well blended. Mix in almonds and drop by the spoonful onto the cookie sheet. Bake for 10-12 minutes until golden, don’t let them brown.

Shopping List:

  • 28 oz canned tomatoes or fresh tomatoes (4-6 large)
  • 1 tsp crushed garlic
  • 8 oz carrots
  • 2 stalks celery
  • 3 green onions
  • 8 slices whole wheat bread (or favorite firm bread)
  • 8 – 10 oz favorite cheese (Velveeta, cheddar, Monterey Jack, etc)
  • 1- 2 Jalapenos or 2 oz pickled Jalapenos
  • 1 large tomato for slicing
  • Mayonnaise or Miracle Whip
  • 2 sticks + butter
  • 2 eggs
  • 1 cup brown sugar
  • 1/2 cup ground flax

Also: crushed garlic, basil, oregano, pepper, whole wheat flour, unbleached flour, salt, baking powder, baking soda, vanilla, oil spray

Originally posted October 2009

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Just a Quickie

DSC_6532 [1600x1200]A fast lunch pizza using onion naan.  These are in the margherita style. Infuse a little olive oil with garlic by heating a few tablespoons in a bowl with a few crushed and minced cloves and brush it on the loaves, then add sliced tomato and dot with fresh mozzarella.  Garnish with fresh basil.  I like my pizzas with red pepper flakes, I used flakes from my own patio grown cayennes today.  The Parmesan sprinkle is from a commercial blend of cheeses with  additional peppers and herbs.

Friday Recipe Exchange: Raiding the Garden

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JeffreyW raids his garden and comes up with a beautiful dinner

Back from my trip to Nebraska, where unlike Colorado, gardens are full of veggies to harvest. We had lots of fresh corn, peppers, cucumbers, onions and tomatoes with each meal. So I thought tonight we should raid the garden for recipes. If you don’t have a garden or it’s late to produce (I’m looking at you backyard garden), don’t forget your local farmer’s market or farm stand. I really like going to local farm stands, the prices are often more reasonable than a farmer’s market. Two of my local stands have Facebook pages where they list what’s fresh this week and even have coupon specials.

The lovely photo above from JeffreyW is what inspired the theme tonight. Here’s his simple solution for taking advantage of his prolific patio pots: Sautéed Cherry Tomatoes on Pasta (recipe here)

One of my favorite recipes during the summer is Grilled Sweet Peppers and Potatoes (click here).

And finally something a bit different and fun to do with all that zucchini and summer squash: Squash Confetti (recipe here).

And just a reminder, full menus are available on Mondays and this week the menu is all garden fresh (menu is here).

Well I’m off to the evening Art Walk, where my friends will be drumming and where the streets will be filled with local artists’ creations. Tomorrow is the RiverWalk – vendors, musicians, farmer’s market and lots of kids events along the St. Vrain river. What are your plans for the weekend? Planning anything fun on the grill? How is your garden coming along? Hit the comments and don’t forget to share some favorite garden recipes.

On to tonight’s featured recipes, Green Beans w/ Yellow Pepper Butter,  Spinach-Raspberry Salad and Spicy Fruit Kabobs:

Green Beans w/ Yellow Pepper Butter

Last time I was at the farm stand, they had four different kinds of green beans and I used a mixture of all of them in this recipe.

  • 2 tbsp butter
  • ½ yellow sweet pepper, seeded & shredded
  • 1 tbsp lemon juice
  • 4 oz chopped cashews
  • 16 oz fresh green beans, trimmed & cut
  • ½ yellow pepper, seeded, cut into thin strips
  • salt & pepper to taste

saucepan, steamer

Melt butter in saucepan, add shredded pepper and cook for 5 minutes. Add lemon juice & cashews, stir for 1 minute, remove & set aside. Add steamer to saucepan, add beans & just enough water to reach bottom of the steamer. Steam beans for 5 minutes, add strips of pepper and cook until beans are tender-crisp, additional 5-7 minutes. Remove steamer and drain water from saucepan. Add all ingredients into saucepan and heat 1 minute, tossing to coat with butter mixture. Serve immediately.

Spinach-Raspberry Salad

The easiest way to wash fresh from the garden spinach (and leaf lettuce) is to fill a sink with water and soak the spinach (swish it a couple of times). Pull it out and place it in a strainer, drain the sink and repeat. With the two soaks, all the dirt should sink to the bottom. Run through a salad spinner and you should have dirt free spinach.

  • 8 oz fresh spinach leaves
  • ½ pint fresh raspberries
  • 4 oz chopped pecans
  • Raspberry Vinaigrette Dressing
  • 2 oz mild bleu cheese, crumbled

Serving bowl

Wash and thoroughly dry spinach & raspberries, add to serving bowl with pecans, toss with dressing and add crumbled bleu cheese.

Spicy Fruit Kabobs

You can substitute or add any fresh fruit you’d like in this recipe. 

  • 1 cantaloupe or honeydew melon, seeded
  • 2 pears, cored
  • 2 apples, cored
  • 2 bananas, peeled & quartered
  • 8 wooden skewers, soaked in water
  • ½ cup warmed honey
  • ½ cup warm water
  • ¼ cup limejuice
  • 1 jalapeno, seeded & chopped
  • 1 to 2 tsp chili paste

13×9 glass baking dish, blender

Cut fruit into large chunks, alternate fruit on skewers, ending with banana chunks to hold fruit in place. Place in baking dish. Blend together honey, water, lime, jalapeno & chili paste until smooth. Pour over fruit. Let set during dinner (approximately 30 minutes at room temperature. Grill over low coals 5-7 minutes, basting with marinade. Serve immediately.

See you next week.

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