Waldorf Salad

I love this salad, not only for the fond memories it evokes, but also for the wonderful crunch and flavors of fall.  I remember making this at home when I was a child; the recipe is from that dear Betty Crocker's Boys and Girls Cook Book.  My edition was published in 1965.  :)

1/4 c. mayonnaise

2 T. milk

2 apples, cut, cored and diced (unpeeled)

1 c. sliced celery

1/2 c. walnuts

Whisk together mayonnaise and milk in serving bowl.  Add apples, celery and walnuts.  Toss.

Yield:  4 servings



Sausage & Lentil Soup

The word "sausage" may strike fear in your heart, but don't despair!  If your little piggy was raised by a conscientious farmer and ate what pigs were always meant to eat, then sausage is not nearly as unhealthy for you as you may have been programmed to think.  Still, there's no need to eat any more meat than necessary, so I reduced the amount of sausage this recipe originally called for by half without sacrificing the flavor.

Source:  Adapted from K. Keener

Bring to a boil and simmer 20 minutes:

1 c. lentils

2 c. chicken stock

1/2 c. water

1 bay leaf

1 t. salt

Add to cooked lentils:

1/2 lb. sausage, browned

16 oz. canned tomatoes

1/2 c. water

1/4 t. oregano

1/2 - 1 t. sea salt

2 stalks celery, chopped

1 clove garlic, minced

Bring to a boil; reduce heat and simmer 20-30 minutes until lentils and celery are tender.

(The soup is very thick, so you may wish to add more water or broth to thin to desired consistency.)

Broccoli with Parmesan and Walnuts

Source:  Everyday Food magazine, October 2011  

2 T. extra-virgin olive oil

1 head broccoli, trimmed and cut into florets

1 garlic clove, thinly sliced

1/4 - 1/2 t. red pepper flakes

coarse salt

ground pepper

2 t. finely grated lemon zest

1 T. fresh lemon juice

1/4 c. grated Parmesan cheese

1/2 c. chopped toasted walnuts

In a large skillet, heat olive oil over medium high heat.  Add broccoli and cook until broccoli begins to brown, about 4 minutes.  Add garlic and cook, stirring occasionally, until broccoli is crisp-tender and garlic begins to brown, about 3 minutes.  Add red pepper flakes, season with salt and pepper, and transfer to a serving bowl.  Toss with lemon zest, lemon juice, Parmesan and walnuts.  Serve warm or at room temperature.

Serves 4

Fried Eggs with Greens and Mushrooms

OK, not the easiest recipe to get a good photo of since the cast iron skillet and the greens are both dark, but it was actually quite beautiful.  Maybe I was swayed by the fact that I was using my mom's skillet; for some reason, I find using it very comforting - always makes me think of those yummy potato cakes out of leftover mashed potatoes that I simply cannot figure out how to make like she did.  (This recipe actually calls for a cast iron skillet!)  Anyway, this is a nice main dish recipe if you're trying to incorporate more cooked greens in your diet and you like one-dish meals.

Source:  Martha Stewart Living magazine

Sage-Chile Butter:

4 T. unsalted butter

1 T. small sage leaves

1/4 t. crushed red-pepper flakes

Eggs and Greens:

2 T. olive oil

10 oz. mushrooms, sliced

coarse sea salt

2 garlic cloves, thinly sliced

6 c. cooking greens (I used Swiss chard), cut into 3/4"-wide ribbons

2 T. water

2 T. unsalted butter

4 large eggs

finely grated Parmesan cheese for garnish

Sage-Chile Butter:

Melt butter in a saucepan over medium heat.  Add sage and red-pepper flakes.  Simmer until sage is crisp, about 3 min.

Eggs and Greens:

Heat a large, heavy skillet (preferably cast iron) over high heat.  Swirl in oil.  Cook mushrooms with 1/2 t. salt until golden and tender, 4-5 min.  Stir in garlic, then greens and water.  Cook, stirring, until greens wilt.  Add butter, stir until melted.

Push greens to make 4 wells.  Crack 1 egg into each.  Season with salt.  Cook for 4 min.  Let stand until whites are set, but yolks are still runny, about 4 min.  Drizzle with sage-chile butter.  Garnish with cheese.

Julia's Apple Crisp

Yummy with fresh whipped cream!!

Source:  Julia H.

4 c. sliced, pared apples (Jonathan, Melrose or Winesap)

2/3 c. packed brown sugar

1/2 c. flour

1/2 c. uncooked quick oats

3/4 t. nutmeg

1/3 c. butter, softened

Preheat oven to 375 degrees.  Grease 8x8x2" pan.  Places apples in pan.  Mix remaining ingredients thoroughly.  Sprinkle over apples.  Bake 30 min. or until apples are tender and topping is golden brown.  Serve warm and, if desired, with light cream or ice cream.

Serves 6

Green Tomato Crisp

What does one do with all the green tomatoes that are left at the end of the season??  I know some people wrap them in newspaper and allow them to slowly ripen, but I've never been thrilled with the flavor of tomatoes once the weather starts turning cooler, much less picking them green and allowing them to ripen.  My mom always made Green Tomato Relish, but I don't eat hot dogs or hamburgers very often anymore and wasn't sure I would use enough to make it worth the effort.  So, I thought I'd try this Green Tomato Crisp recipe.  I have to admit, I do prefer the flavor of traditional Apple Crisp over this recipe, but it did feel good to be able to use up some of those  green tomatoes.

Source:  cooks.com

4 c. peeled, sliced green tomatoes

1-1/2 T. vinegar

1/4 c. water

1 c. sugar

2 t. cinnamon

1/4 t. salt

Combine and place mixture into a greased 8x8" baking dish.  Mix together and spoon on top:

1/2 c. sugar

1/2 c. rolled oats

1/2 c. soft butter

Bake at 375 degrees for 35-40 min. or until golden brown and tomatoes are tender.

Cajun Pork with Spicy Beans

I waited all summer for the red peppers to ripen so I could make this recipe - it was worth the wait!  Feel free to substitute chicken for the pork. 

Source:  adapted from foodnetwork.com

2 t. Cajun spice mix (see recipe below)

4 boneless pork chops (about 1-1/4 lbs.)

1 T. olive oil

1 red onion, chopped

1 can (19 oz.) black beans, drained (do not rinse)

1 can (8 oz.) corn, drained

2 T. barbeque sauce

Sprinkle 1 t. spice mix on both sides of chops.  Heat oil in nonstick skillet over medium heat.  Add chops; cook 3 minutes.  Turn over.  Add onion and pepper around meat; cover and cook 7 minutes or until pork is almost cooked in center.

Stir in remaining 1 t. spice mixture; cook 1 minute.  Add black beans, corn and barbecue sauce; simmer 2-3 min. or until heated through.  Serve with brown rice or mashed potatoes.

Cajun Spice Mix

source:  adapted from allrecipes.com

2 t. sea salt

2 t. garlic powder

2-1/2 t. paprika

1 t. ground black pepper

1 t. onion powder

1 t. cayenne pepper

1-1/4 t. dried oregano

1-1/4 t. dried thyme

1/2 t. red pepper flakes (optional)

Mix together; store in airtight container.

Jalapeno Poppers

Ooooh, these are good!  One of my sewing customers shared this healthier version of Jalapeno Poppers with me.  I didn't grow any jalapenos this year, but I'm certainly going to grow some next year after trying these!  Thankfully I was able to pick up a few at Root's this week before the season was over.

Source:  J. Lerch

jalapeno peppers

ricotta cheese

green onions, sliced

shredded cheddar cheese

oregano

fresh garlic, minced

Parmesan cheese

Slice peppers in half; remove seeds and membranes.  Cook in boiling water for 3 min; drain.  Mix together ricotta, green onions, cheddar cheese, oregano and garlic.  Stuff peppers with cheese mixture; sprinkle with Parmesan.  Heat in oven until bubbly.

*Note:  Be sure to remove all seeds and membranes unless you like to torture yourself!

Sausage with Peppers and Onions

It's not often that you come across a recipe that specifically calls for Cubanelle peppers (also called Italian frying peppers), especially one so easy!  I love Cubanelles; they have a nice mild flavor and are also yummy simply sauteed.

Source:  adapted from marthastewart.com

5 medium Cubanelle peppers, seeded and coarsely chopped
2 large red onions, each cut into 6 wedges
2 garlic cloves, finely chopped
1 1/2 t. chopped fresh oregano
2 T. olive oil
1 lb. hot sausage, cut on the diagonal into 2" pieces

Preheat oven to 400 degrees.  Gently toss peppers, onions, garlic, oregano, oil and sausages in a large bowl.  Transfer to an 11x17" rimmed baking sheet.  Bake, gently tossing about halfway through, until sausages are cooked through and vegetables are tender, 50-55 minutes.

Serves 4

Tomato Cobbler

I made this for our "Sustainable Living Feast" this afternoon.  Since it makes 6-8 servings, it was perfect for serving to a larger group.  It's also a great way to use up those grape or cherry tomatoes that are abundant at this time of the year!

The farm down the road where I get my raw milk sells Gruyere cheese, so that makes this recipe a nice option for me.

Source:  adapted from Martha Stewart Living magazine

For the filling:

1/4 c. extra-virgin olive oil

2 medium onions, thinly sliced

4 garlic cloves, thinly sliced

3 pounds cherry tomatoes

3 T. all-purpose flour

1/4 t. crushed red-pepper flakes

1 1/2 t. coarse sea salt

freshly ground black pepper

For the biscuit topping:

2 c. all-purpose flour

2 t. baking powder

coarse sea salt

1 stick cold unsalted butter, cut into small pieces

1 c. grated Gruyere cheese (2 1/4 oz.), plus 1 T. for sprinkling

1 1/2 c. heavy cream, plus more for brushing

Make the filling:  Heat oil  in a large high-sided skillet over medium heat.  Cook onions, stirring occasionally, until caramelized, about 25 minutes.  Add garlic, and cook until fragrant, about 3 minutes.  Let cool.

Toss onion mixture, tomatoes, flour and red-pepper flakes with sea salt and some pepper.

Preheat oven to 375 degrees.  Make the biscuit topping:  Whisk together flour, baking powder, and 1 t. salt in a bowl.  Cut in butter with a pastry cutter or rub in with your fingers until small clumps form.  Stir in cheese, then add cream, stirring with a fork to combine until dough forms.  (Dough will be slightly sticky.) 

Transfer tomato mixture to a 2-quart baking dish (2 inches deep).  Spoon 7 clumps of biscuit dough (about 1/2 c. each) over top around edges of baking dish, leaving center open.  Brush dough with cream, and sprinkle with remaining tablespoon cheese.  Bake until tomatoes are bubbling in the center and biscuits are golden brown, about 1 hour 10 minutes.  Transfer to a wire rack.  Let cool for 20 minutes.

Serves 6-8

My note:  be sure to use a deep enough baking dish - mine bubbled over!

Hearty Minestrone

Adapted from Taste of Home Magazine

 I have had more requests for this recipe than any other recipe in my collection. It is delicious! I often make a number of large batches when tomatoes and zucchini are plentiful from my garden, then freeze it for quick entertaining in the winter. 

1 lb. bulk Sweet Italian sausage*
2 c. sliced celery
1 c. chopped onion
6 c. chopped zucchini
1 (28-oz.) can tomatoes, undrained, cut up
1½ c. chopped green pepper
1½ t. Italian seasoning
1½ t. salt
1 t. dried oregano
1 t. sugar
½ t. dried basil
2 cloves garlic, minced or ¼ t. garlic powder
2 c. chopped Swiss chard (optional)
1 (16-oz.) can chicken broth (optional)

In a large saucepan, brown the sausage. Remove with a slotted spoon to paper towel to drain, reserving 1 T. of drippings. Sauté celery and onion in drippings for 5 min. Add sausage and remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 20-30 min. or until the vegetables are tender. Add Swiss chard, if desired and heat.  Add 1 16-oz. can of chicken broth if a less hearty soup is desired.

*Note: I use sweet Italian sausage. Do not substitute – this is the secret to the great flavor in this recipe!!
Yield: 9 servings

Sesame Broccoli

Source: Adapted from Everyday Food magazine, June 2009

1 lb. broccoli florets

2 T. olive oil

1 T. soy sauce

2 t. fresh lemon juice

1 t. sesame seeds, toasted

On a rimmed baking sheet, toss broccoli with olive oil.  Roast at 450 degrees until browned, about 20 minutes.  Toss with soy sauce, lemon juice and sesame seeds.

Serves 4

Watermelon Summer Salad

How's this for the unexpected?!  Yumm!!!

Source:  Clare F., allrecipes.com

3/4 c. halved, thinly sliced red onion

1 T. fresh lime juice

1 1/2 qts. seeded, cubed watermelon

3/4 c. crumbled feta cheese

1/2 c. pitted black olive halves

1 c. chopped fresh mint

2 T. olive oil

Place the onion slices in a small bowl with the lime juice.  The acid of the lime will mellow the flavor of the raw onion.  Let stand 10 minutes.

In a large bowl, combine the watermelon cubes, feta cheese, black olives, onions with lime juice, and mint.  Drizzle olive oil over it all, and toss to blend.

Optional:  Serve in hollowed out watermelon shell.

Squash Blossoms Stuffed with Ricotta and Herbs

I was searching for a recipe for stuffed squash blossoms on line, and came across the fantastic blog bell'alimento, featuring Italian-inspired recipes with absolutely fabulous photography.  Be sure to take a look the photos of her squash blossoms - so inspiring....  The reason they are such a delicacy is that blossoms are very perishable; they shouldn't be picked until just before using.  So, just another reason to grow your own food!  :) 

My adventurous eight-year-old nephew loved these.  I'm so grateful that he's an emerging foodie and can celebrate the joy of eating with me!

Source: bell'alimento.com

 6 medium squash blossoms - washed, cleaned and trimmed

2 c. Ricotta, room temperature

1 T. flat leaf Italian parsley, chopped fine

2 large eggs, beaten

1 c. flour, or enough to dredge

vegetable or olive oil - enough to fry

salt & pepper

Place a few inches of oil (enough to submerge blossoms) into a deep-sided pot or fry machine and heat to 350 degrees.

Place the Ricotta and herbs into a small bowl and mix well to combine.  Season with salt and pepper.  Transfer into a pastry bag or zip lock bag and set aside.

Set up your dredging station by placing the beaten eggs into a small bowl and the flour into a separate bowl.  Set aside.

Wash and clean the squash blossoms and gently pat them dry.  GENTLY pull back the tops of the blossoms, insert the pastry bag and GENTLY squeeze enough of the Ricotta mixture in to fill the blossom without bursting it.  GENTLY twist the tops of the blossoms to seal.  Continue until all blossoms are filled.

Dredge the blossoms into the egg mixture and then coat with the flour.  Tap off any excess flour.  Continue until all blossoms are dredged.

Place blossoms into the heated oil and cook until golden (this will only take a few minutes).  When golden, transfer blossoms to a plated lined with paper towels to soak up any excess oil.  Season them lightly with salt while they're still warm. 

Best when eaten warm.

Enjoy!!

Pizza Frittata

If it wasn't for the egg base, you'd think you were eating pizza!  Yumm....

Source:  Adapted from Everyday Food magazine, Oct. 2004

1 T. plus 4 t. olive oil

1 medium onion, finely chopped

1 c. sliced fresh mushrooms

6 large eggs

coarse sea salt

1 c. shredded mozzarella cheese (4 oz.), divided

2 garlic cloves, thinly sliced

1 c. (14.5 oz.) whole tomatoes with juice, or 2 c. fresh tomatoes, cut

1/4 c. chopped fresh basil

Preheat oven to 350 degrees. In a 10" ovenproof nonstick skillet, heat 2 t. oil over medium heat.  Cook onion and mushrooms, stirring often, until soft, about 5 min.  Cool completely.

In a large bowl, whisk together eggs, 3/4 t. sea salt, and 2 T. water.  Stir in onion, mushrooms and 3/4 c. mozzarella.

In skillet, heat 1 T. oil over medium heat.  Add egg mixture; reduce heat to low, and cook until beginning to set around the edges, about 3 min.  Transfer to oven; bake until set, about 12 minutes.

Meanwhile, heat remaining 2 t. oil in a large skillet over low heat.  Cook garlic until soft, 2 min.  Add tomatoes, basil and 1/4 t. sea salt; simmer, breaking up tomatoes with a spoon, 5 minutes.

Spoon sauce over frittata; sprinkle with remaining 1/4 c. cheese.  Return to oven; cook until cheese melts, about 1 minute.