Lemon Orzo Salad with Asparagus and Sun-Dried Tomatoes

Fabulous with fresh asparagus!  The original recipe called for grape or cherry tomatoes, but there's no way to make this recipe when both tomatoes and asparagus are in season, so I stuck to my "in-season" guns and substituted sun-dried tomatoes for fresh.  I'm glad I did!

Source:  adapted from abigmouthful.com

12 oz. orzo

1 bunch fresh asparagus, cut into 1" pieces

1 jar sun-dried tomatoes in oil, cut into small pieces

1 lemon, zested and juiced

4 T. extra virgin olive oil

1 clove garlic, minced

2 T. fresh parsley, minced

sea salt

fresh ground pepper

grated Parmigiano Reggiano (optional)

Lightly steam asparagus; place in bowl of ice water to stop cooking.

Cook orzo according to package instructions.  Drain and place in large bowl.  Add asparagus and sun-dried tomatoes.

Whisk olive oil, lemon zest, lemon juice, garlic, salt and pepper in small bowl.  Stir into orzo and vegetables.  Stir in parsley and cheese.

Serve warm, room temperature or cold.

I could have eaten the whole bowl this evening, but I made sure I saved enough for lunch tomorrow; I plan to add some left over roasted chicken breast to change it up.

Yum!!

Update, 6/30/12 - Since my asparagus season is over, I substituted some frozen sugar peas in place of the asparagus - absolutely yummy!!



Creamy Leek and Potato Soup

What a crazy winter!  One of the perks was that the mild temps allowed these 2 leeks that struggled last summer to mature over the winter.  This was my first attempt at growing leeks, so I'm not even sure how the winter affected their flavor, but I decided they were certainly worthy of eating if they made the effort to survive the winter.
:)

Source:  foodandwine.com

2 T. unsalted butter

4 large leeks, white and tender green parts only, thickly sliced

1 baking potato (1/2 lb.), peeled and cut into 2" chunks

5 c. chicken stock

1 c. heavy cream

slat and freshly ground pepper

chervil or parsley sprigs, for garnish

Melt butter in large saucepan.  Add leeks and cook over low heat, stirring occasionally, until softened, about 8 min.  Add the potato and chicken stock and bring to a boil.  Cover partially and simmer over low heat until the potatoes are tender, about 15 min.  Add cream and simmer for 10 min. longer.  Working in batches, puree soup in a blender, then return to pan.  Season with salt and pepper.  Garnish with parsley and serve.

Serves 6

Garlicky Green Beans with Mushrooms

I've been using this recipe all winter with green beans from the freezer - tastes great with both fresh or frozen green beans!

Source: adapted from allrecipes.com

2 1/2 lbs. fresh green beans, trimmed

2 c. sliced fresh mushrooms

2 T. onion, finely chopped

2 cloves garlic, minced

4 t. butter

1/2 t. salt

1/4 t. pepper

Steam green beans until crisp-tender.  Meanwhile, in a large skillet, saute mushrooms, onion and garlic in butter until tender.  Drain beans; add to skillet.  Stir in salt and pepper; heat through.

Serves 8

Roasted Butternut Squash Soup

Yum!

adapted from www.cookingafterfive.com

1 T. extra-virgin olive oil

1 small onion, diced

2 garlic cloves, roughly chopped

1 1/2 c. butternut squash puree*

2 medium or large Yukon Gold potatoes, peeled and diced into 1" cubes

3-4 c. chicken stock

sea salt

freshly ground pepper

4 fresh sage leaves

a generous pinch of cayenne pepper

In 4-qt. stockpot, warm olive oil over medium-low heat. Add the onions and stir to coat, cooking for 3-4 minutes until beginning to soften. Add the garlic and cook until fragrant, about 1 minute. Add the squash puree, potatoes, and enough chicken stock to cover the potatoes. (The more stock you use to cover the potatoes, the thinner your soup will be. Use just enough liquid to boil the potatoes; if needed, you can add more stock to thin the soup later.) Add the sage, cayenne, salt and pepper.

Bring to a boil, then simmer for 20 minutes or until potatoes are fork-tender. Puree soup in blender until smooth, then return to pot. Test for seasonings.

Serve with sage breadcrumbs (see recipe below)

Sage Croutons

2 c. French baget, torn into 1/2-1" pieces

1 T. finely chopped fresh sage

ground sage

Extra-virgin olive oil

sea salt and pepper

Toss bread cubes in olive oil. Sprinkle with fresh sage, ground sage, salt and pepper. Bake at 275 degrees until browned, approximately 20 minutes.

*Note - to roast squash, cut it open lengthwise and scoop out the seeds.  Rub oil over the flesh, then sprinkle with salt & pepper.  Roast cut side down in a 400 degree oven until tender (approximately 40 min.).

Update - 3/24/12

My nephew was here for lunch today, so I pulled some of this delicious soup of of the freezer.  I'm pretty selective about who I cook for these days; I'm not willing to waste the hard work and precious ingredients on just anybody.  However, I'm more than happy to expose my nephew to the pleasures of good food since he's a fellow foodie; in fact, I've been trying to make that a priority.  When I told him what we were having, he threw a hunger fit:  "I'm sick of soup!  Eeuw - that doesn't look good.  I DON'T like butternut squash soup!! "  I reminded him that he's never even tasted butternut squash soup before, and that he rarely dislikes what I prepare for him.  Lo and behold, he not only loved it, but he was concerned that I had gotten a bigger portion than he did.

:)

Roasted Beet Sandwich

Fabulous!!

I broke my "local/in-season" rule by buying some arugula for this recipe - a friend was coming for supper, and I didn't want to wait until spring to try this.  I knew it would be good because it's basically a variation of the Roasted Beet  Salad that I love, love, love, and it was as good as I anticipated!  I'll be sure to plant some beets and arugula and make this again!

Source:  adapted from recipe in Botanical Interests 2012 seed catalog

2-4 fresh beets, roasted, peeled and sliced

2 large handfuls of fresh arugula

4 slice (1/2" thick) good quality, multi-grain bread slices

4 T. soft goat cheese

3-4 T. Chef Tim's Sweet Balsamic Vinaigrette

sea salt, to taste

Remove stems and greens from beets, wash and pat dry.  Place in glass baking dish.  Toss with small amount of olive oil; sprinkle with sea salt.  Tightly cover dish with foil and bake at 400 degrees F. until soft (30-50 minutes, depending on size.  A toothpick should be easily inserted all the way to the center.)  When cool enough to handle, gently rub the skins off and slice.  Toast the bread.  Spread a thick layer of goat cheese on one slice of toasted bread.  Layer sliced beets on top of goat cheese.  Pile arugula on top of beets.  Drizzle with vinaigrette and sprinkle with sea salt.  Top with other slice of toasted bread.

Butternut Squash Risotto

The Slow Food folks would be proud of me for taking the time to make this dish!

While it seems crazy to spend so much time peeling and chopping, then stirring the risotto as I wait for the liquid to absorb, somehow I think it pays homage the lovely butternut squash which in essence is honoring the Lord for His amazing provision.

This recipe is pretty detailed, but it does help to ensure good results.

Source:  Cook's Illustrated magazine, October 2005

2 T. olive oil

1 medium butternut squash (about 2 lbs.), peeled, seeded (fibers and seeds reserved), and cut into 1/2" cubes (about 3 1/2 c.)

3/4 t. salt

3/4 t. ground black pepper

4 c. low-sodium chicken broth

1 c. water

4 T. unsalted butter

2 small onions, chopped very fine (about 1 1/2 c.)

2 medium garlic cloves, minced (2 t.)

2 c. Arborio rice

1 1/2 c. dry white wine (I substituted 3/4 c. water + 3 T. lemon juice)

1 1/2 oz. finely grated Parmesan cheese (about 3/4 c.)

2 T. minced fresh sage leaves

1/4 t. grated nutmeg

Heat oil in 12" nonstick skillet over medium-high heat until shimmering but not smoking.  Add squash in even layer and cook without stirring until golden brown, 4-5 minutes; stir in 1/4 t. salt and 1/4 t. pepper.  Continue to cook, stirring occasionally, until squash is tender and browned, about 5 minutes longer.  Transfer squash to bowl and set aside.

Return skillet to medium heat; add reserved squash fibers and seeds and any leftover diced squash.  Cook, stirring frequently to break up fibers, until lightly browned, about 4 min.  Transfer to large saucepan and add chicken broth and water; cover saucepan and bring mixture to simmer over high heat, then reduce  heat to medium-low to maintain bare simmer.

Melt 3 T. butter in now-empty skillet over medium heat; when foaming subsides, add onions, garlic, remaining 1/2 t. salt and remaining 1/2 t. pepper.  Cook, stirring occasionally, until onions are softened, 4-5 min.  Add rice to skillet and cook, stirring frequently, until grains are translucent around edges, about 3 min.  Add wine and cook, stirring frequently, until fully absorbed, 4-5 min.

Meanwhile, strain hot broth through fine-mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible.  Return strained broth to saucepan and discard solids in strainer; cover saucepan and set over low heat to keep broth hot.

When wine is fully absorbed, add 3 c. hot broth and half of reserved squash to rice.  Simmer, stirring every 3-4 min., until liquid is absorbed and bottom of pan is almost dry, about 12 min.

Stir in about 1/2 c. hot broth and cook, stirring constantly, until absorbed, about 3 min; repeat with additional broth 2 or 3 more times, until rice is al dente.  Off heat, stir in remaining 1 T. butter, Parmesan, sage, and nutmeg; gently fold in remaining cooked squash.  If desired, add up to 1/4 c. additional hot broth to loosen texture of risotto.  Serve immediately.

Makes 4 main course or 6 first course servings

Variation:
Butternut Squash Risotto with Spinach and Toasted Pine Nuts

Toast 1/4 c. pine nuts in small, dry skillet over medium heat until golden and fragrant, about 5 min; set aside.

Follow recipe for Butternut Squash Risotto; in step 2, after transferring sauteed squash seeds and fibers to saucepan, add 1 t. olive oil to empty skillet and swirl to coat.  Add 4 oz. baby spinach and cook, covered, over medium heat, until leaves begin to wilt, about 2 min.  Uncover and cook, stirring constantly, until fully wilted, about 30 seconds.  Transfer spinach to mesh strainer; set aside.  Proceed with recipe as directed.

Drain excess liquid from spinach and stir into risotto along with remaining squash in step 6.  Top individual servings of risotto with toasted pine nuts.

Family-Favorite Pasta Sauce

I've been searching for a good spaghetti sauce recipe for some time now.  While this recipe may not be my final destination, I was pleased with the flavors.  I'd love to be able to can some sauce when tomatoes are in season, but sometimes that's the last thing you feel like doing in the heat of the summer (or have time to do!).  This version is a nice option for the winter months, using summer's canned tomatoes.  I'm not so frightened of using sausage anymore since I have a good local source of pork from pigs that have been fed conscientiously, but I did use half the amount of sausage to keep my meat consumption down and save some money.  Believe it or not, my fresh parsley, thyme, oregano and rosemary is still hanging on in the garden, so I was happy to use them to enhance the flavor!

Source:  Taste of Home magazine, Aug/Sept 2011

1 lb. bulk Italian sausage

1 large sweet onion, chopped

3 garlic cloves, minced

1 T. olive oil

1 can (28 oz.) diced tomatoes, undrained

1 can (6 oz.) Italian tomato paste

1/2 c. water

2 T. minced fresh parsley

1 T. brown sugar

1T. balsamic vinegar

2 t. dried basil

1 t. salt

1/2 t. Italian seasoning

1/4 t. coarsely ground pepper

In a large saucepan, cook the sausage, onion and garlic in oil over medium heat until meat is no longer pink; drain.

Stir in tomatoes, tomato paste, water, parsley, brown sugar, vinegar and seasonings.  Bring to a boil.  Reduce heat; simmer, uncovered, for 1 1/2 hrs. or until flavors are blended.  Serve with pasta.

Yield:  8 servings



Quick and Easy Pumpkin Black Bean Soup

Be sure to add the garnishes - it makes all the difference!

Source:  Adapted from http://www.thecookingphotographer.com/

4 T. olive oil

1/2 c. onion, finely diced

2 garlic cloves, minced

1 T. ground cumin

1 t. coarse sea salt

1 t. cinnamon

1 t. allspice

1/2 t. ground black pepper

1/4 t. cayenne pepper, optional

2 + 2 cans black beans (15 oz. each), drained and rinsed

1 can (14.5 oz.) diced tomatoes

1 can (16 oz.) pumpkin puree

4 c. chicken broth

salt to taste

Garnishes:

baked pumpkin seeds

cheese

sour cream

parsley

crushed tortilla chips

In a large pot, heat oil until shiny, then turn to medium low.  Add onion, garlic, cumin, salt, cinnamon, allspice, pepper, and cayenne; stir often until onion has softened, about 3-4 min.

In a food processor or blender, puree 2 cans of beans and the tomatoes.  Add the puree, pumpkin and broth to the pot.

Simmer uncovered until thick, stirring often while scraping the bottom, about 30 minutes or until desired thickness.  Add the remaining 2 cans of beans and heat.  Add salt to taste and garnish as desired.

Carrot Raisin Salad

OK, this one is so easy that I couldn't even find a recipe for it!  It's one of my favorite childhood recipes.  My mom used to make it in the fall.  I had some carrots left over from Christmas dinner; I had tried a new salad recipe that was terribly disappointing, but at least it allowed me to make this recipe again!

Carrots, grated

Raisins

Enough mayonnaise to moisten

That's it!

Watermelon Rind Pickles

I had made these Watermelon Rind pickles last August, but didn't want to post the recipe until I was sure they tasted like what I remembered.  Well, I served them this evening for Christmas dinner, and my brother and younger sister both said they tasted just like they remembered - hooray!  Somehow we lost the recipe somewhere along the way, but my sister had copied down the ingredients, minus the directions, so I was able to use her ingredient list plus some directions I found on line.

Source:  Mother

1/4 c. pickling or non-iodized salt

8 c. cold water

4 qts. 1" cubes pared watermelon rind*

1 piece ginger root

3 sticks cinnamon, broken

2 T. whole cloves

8 c. cider vinegar (5-6% acidity)

9 c. sugar

In a glass bowl, stir together water and salt until salt has dissolved.  Add watermelon rinds and any additional water needed to cover them.  Cover bowl and refrigerate overnight.

The following day, drain watermelon rinds from the salted water and place in a large saucepan.  Cover with fresh water, then place over high heat and bring to a boil.  Boil rinds for 30 min., then drain and set aside.

Meanwhile, tie the spices in a piece of cheesecloth.  Place into a large saucepan along with the vinegar and sugar.  Bring to a boil over high heat, then remove from heat and let stand for 15 min.  Stir in the drained watermelon rind, then return to the stove over high heat.  Bring to a boil, then reduce heat to medium and simmer until the rind is transparent and syrup is slightly thickened, 45-50 min.  Remove and discard spices after 50 min. 

Ladle into hot sterilized 1 pt. jars, leaving 1/2" head space.  Wipe jar rims.  Seal jars with lids and rings.  Process in boiling water bath for 10 min. 

Yield:  7 pints

*Note - a 14 lb. round watermelon yielded exactly 4 qts. of cubed rind.

Also, I had quite a bit of syrup left over, so I'll try the recipe again next summer and make the appropriate adjustments to the recipe.  Stay tuned!

Spicy Broccoli

The last of the year's broccoli went into this recipe.  So sad to see the broccoli season come to an end....

Source:  Adapted from Everyday Food magazine, December 2011

1 t. olive oil

1/2 T. soy sauce

1/2 T. rice vinegar

1 small garlic clove, minced

1/8 t. red-pepper flakes

1 1/2 c. broccoli florets

In small bowl, combine oil, soy sauce, vinegar, garlic and red-pepper flakes.

Set steamer basket in a saucepan with 2" simmering water.  Add broccoli, cover, and steam until crisp-tender, 4 minutes.

Toss broccoli with soy sauce mixture.

Serves 2.

Note: The broccoli is intended to be accompanied with glazed salmon and brown rice, and works great for leftovers.  Here's the link to the original recipe:
http://allthingsandrea.blogspot.com/2011/12/tonights-dinner.html

Broccoli Chowder with Corn and Bacon

Even without the bacon, this recipe is still yummy!!

Source:  Everyday Food magazine, Sept. 2008

4 slices bacon, cut into 1" pieces

1 medium onion, chopped

1/4 c. all-purpose flour

2 cans (14.5 oz. each) chicken broth

1 large baking potato, peeled and diced

1 head broccoli (about 1 pound), cut into bite-size florets, stalks peeled and thinly sliced

1 package (10 oz.) frozen corn kernels

1/2 t. dried thyme

1 c. whole milk

coarse salt and ground pepper

In a large pot, cook bacon over medium-low heat, stirring occasionally, until crisp, 8-10 minutes.  Using a slotted spoon, transfer to a paper-towel-lined plate.  Increase heat to medium.  Cook onion, stirring until it begins to soften, 6-8 minutes.

Add flour; cook, stirring constantly, 30 seconds.  Add broth and potato; bring to a boil.  Reduce heat to a simmer; cook until potato is tender, about 10 minutes.  Add broccoli, corn, thyme and milk; cook until broccoli is crisp-tender, 8-10 minutes.  Season with salt and pepper.  Serve topped with bacon.

Pumpkin Black Bean Bake

Since I didn't have any fresh jalapeno peppers, cherry tomatoes or cilantro on hand from the garden, I decided not to make the Jalapeno-Olive Relish to go along with the recipe this time.  I'll keep it in mind for early next fall!

Source:  adapted from bhg.com

1 lb. ground beef

2 c. 1/2 " pieces of peeled pumpkin or winter squash

1 medium onion, coarsely chopped

1 15-oz. can black beans, rinsed and drained

1 c. frozen whole kernel corn

1 4-oz. can diced green chiles

1 t. sea salt (or more, to taste)

1 8-1/2-oz. pkg. corn muffin mix

1 egg, lightly beaten

1/3 c. milk

1/3 c. pumpkin puree, or canned pumpkin

Jalapeno-Olive Relish (optional, see recipe below)

Preheat oven to 400 deg.  In a large skillet, cook ground beef, pumpkin and onion over medium heat until meat is browned and onion tender, breaking up ground beef with spoon; drain fat if necessary.  Stir in black bean, corn, chiles and salt.  Transfer mixture to a 2-1/2 qt. baking dish.

In a medium bowl, stir together corn muffin mix, egg, milk and pumpkin puree until just combined.  Spoon over beef mixture.

Bake 20 minutes or until toothpick inserted into cornbread topping comes out clean.  Serve with Jalapeno-Olive Relish, if desired.

Jalapeno-Olive Relish

1/4 c. halved pitted green olives

1-2 jalapeno peppers, sliced

6 cherry tomatoes, quartered

1-2 T. snipped fresh cilantro

In a small bowl, combine above ingredients.


Serves 6.

Green & White Bean Salad with Roast Chicken

My seed package describes these pepperoncini peppers as "mildly hot".  I beg to differ!!   So, adjust the amount of pepperoncini called for in this recipe according to your heat tolerance!

Source:  adapted from Everyday Food magazine, May 2011

Coarse sea salt and ground pepper

3/4 lb. green beans, trimmed and cut into 1" pieces

2 T. white-wine vinegar

2 T. extra-virgin olive oil

1 can (15.5 oz.) cannellini beans, rinsed and drained

1/2 small red onion, thinly sliced

roasted chicken breast, chopped

1/4 c. thinly sliced pepperoncini

In a medium pot of boiling salted water, cook green beans until bright green and crisp-tender, about 3 minutes.  Drain, rinse under cool water to stop the cooking, and pat dry.

In a large bowl, whisk together vinegar and oil, and season to taste with salt and pepper.  Add green beans, cannellini beans, onion, tuna and pepperoncini, and stir to combine.  Serve immediately.

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