Sunset 2015, serves 4

  • 1 C orzo pasta, cooked according to package instructions
  • 1 C fresh sugar snap peas, cut into 2 ” pieces
  • ¼ C toasted sesame seeds
  • 1 TBS each: minced fresh ginger, soy sauce, rice vinegar
  • 2 TBS toasted sesame seed oil
  • ½ C chopped cilantro
  1. Cook orzo, drain & coola bit.
  2. Blanch peas 2 min boiling water, drain, cool (don’t over cook so they stay green and a little crunchy).
  3. Toss & mix all ingredients together.

Creamed Spinach

February 28, 2015

Z and Cam made this December 2014. Serves 4-6 (Peter Luger steakhouse NYC 1890s) Spinach wilts down to nothing – use all 20 oz.

  • 2 (10 oz) packages fresh spinach (remove tough stems)
  • 3 Tb butter
  • 1 small onion finely chopped
  • 2 garlic cloves minced
  • 3TB + 1 tsp all purpose flour
  • 2 C milk
  • ½C grated Parmesan cheese
  • salt & pepper

1. Cook spinach:

  • Boil 1 inch water,add spinach, cover, steam until wilted 3-5 min.
  • Drain, rinse cold water, press out water (squeeze),
  • chop on cutting board.

2. Make cream:

  • melt butter on medium heat, sauté onion and garlic until softened about 4 min.
  • Stir in flour – cook 1 minute.
  • Whisk in milk and cook until hot and thickened.
  • Stir in cheese.

3. Add spinach and cook until hot about 2 minutes. season salt & pepper.

(Can make ahead – butter a casserole dish, add cooked spinach, sprinkle with bread crumbs, refrigerate until 40 min before serving. Bake at 350°F about 30 min until hot and bubbly.)

Lentils Braised

November 5, 2012

From Williams-Sonoma 2012, 8 svgs

Saute vegetables and Bacon in frying pan medium heat

  • 3 oz diced bacon saute until fat rendered 4-6 min
  • 1 TB olive oil

Add diced vegetables, saute until softened 6-8 min

  • 1 onion diced
  • 1 carrot diced
  • 1 stalk celery diced

Add garlic, saute about 1 min

  • 2 cloves garlic minced

Turn heat up to med hi, add wine, cook 3-4 min to reduce liquid

  • ½ cup dry white wine
  • 1 bay leaf
  • 2 large fresh thyme sprigs

Add broth and lentils, bring to a boil, reduce heat, simmer covered 35-40 minutes

  • 3 Cups chicken broth
  • 2 cups dry lentils, rinsed, drained

Remove bay leaf & thyme sprigs, serve with duck confit or chicken thighs.

 

WSJ Feb 2012, serves 4

  • 1 1/2 C  Farro

Bring med sized pot of water to a boil, add farro, boil until tender 15-20 min. Drain in strainer & toss to dry

  • 3 TB olive oil
  • 1 clove garlic sliced thin
  • 1 small yellow onion sliced thin (about 1 1/2 C)
  • 1 tsp Aleppo pepper(paprika)
  • 1 lemon sliced into thin rounds
  • 1 1/2 – 2 bunches swiss chard, stems removed, washed and leaves cut into 1/2 inch strips. (8 Cups)

Wide pot with fitted lid, med low heat. Heat 3 TB oil, then add garlic, onion, lemon & pepper. When onion is translucent (7-10 min) stir in chard, Cover and cook until chard is wilted, about 5 min. Uncover, stir often and cook additional 12 minutes until greens are soft. Add fresh lemon juice to taste.

  • 1/2 TB olive oil
  • 1/2 C pistachios roasted and coarsely chopped
  • 1/3 C fresh Ricotta (or feta)
  • Pomegranate syrup or fresh seeds for taste.

In medium bowl, season farro with 1/2 TB oil and pinch salt.Stir pistachios into grains. Top with greens, garnish with dollop of ricotta and pomegranate.

Couscous Mint & Lemon

January 22, 2012

Great side dish, especially at Spring, Summer. Serves 6.

  • 1 1/2 C whole wheat couscous (or Israeli pearl couscous or Orzo). Bring water to boil, add couscous, cook until al dente. Drain and drizzle with olive oil (use lemon flavored). Let cool spread out on platter or serving dish.
  • 1/4 C thinly sliced mint leaves (roll leaves to slice)
  • 5 scallions thinly sliced diagonally
  • 1/3 C golden raisins
  • 3 TBs lemon zest (thinly sliced)
  • 1/4 C toasted pine nuts
  • 2 TBs lemon juice
  • 1/8 tsp red pepper flakes
  • 5 TBs olive oil (can use lemon flavored if you have some).

Mix all ingredients together. Top with fresh ground pepper

Brown Rice

January 22, 2012

Use Lundbergs mixed brown rice.

  • 1 C rice
  • 2 C chicken or beef broth
  • Saute 1 clove minced garlic and  1/2 Cup chopped onion or 1 shallot in 1 TB oil.
  • 1/2 C chopped toasted hazelnut or walnut (8 min, 350°)
  • 1/2 C currants or chopped raisins. soak in hot water, drain.
  • 1/2 tsp black pepper

Cook rice as per directions (usually about 45 min). Add sauteed ingredients to cooked rice.

From TraderJoes.  Serve with Salmon, side dish. Serves 6

  • 1 C Red Quinoa rinsed  and 2 C chicken broth (Bring to boil, cover & simmer 15 mins until all water is absorbed.)
  • 1/4 C Olive oil

Cook together as per directions. Toss with 1/4 C olive oil, salt and black pepper to taste.

  • 1 can (15 oz) Black Beans, rinsed, drained.
  • 2 C fire roasted Corn kernels (TJ frozen)
  • 1 Avocado cut into 1/2 inch pieces
  • 1/2 C Red Onion finely chopped
  • 1 pint (2 C) Grape Tomatoes, halved
  • Zest  1 Lime

Toss together with 3/4 C dressing (make it up):   lime juice, cilantro, olive oil.

  • 1/2 bunch cilantro, chopped.

Spread quinoa on platter, top with bean, corn, tomato, avocado mixture. Top with chopped cilantro.

Walnut Pasta Salad

January 22, 2012

California Walnut Pasta Salad. Great as side dish with chicken or ham or as a vegetarian entree. Serves 6.

  • 3 C Rotelle uncooked (cook as per package directions)
  • 1/2 C Golden Raisins (soak in hot water 5 minutes, drain)
  • 3/4 C chopped walnuts (toast 350° for 8 mins)
  • 5 TBs olive oil
  • 2 garlic cloves crushed
  • 2 1/2 C chopped spinach

In large stainless pan, Heat olive oil & cook garlic 1 minute. Add spinach, cook 3 mins to wilt spinach.

  • 1/2 tsp each: salt, pepper
  • 1/2 C sun dried julienned tomatoes in oil (drained)

Mix, toss all ingredients together.