Green bean & Walnut salad

Posted on Categories Salads
1 lb green beans
1 small onion, finely chopped
1 garlic clove, chopped
4 tablespoons grated Parmesan cheese
2 tablespoons chopped walnuts or almonds
dressing: 6 tablespoons olive oil
2 tablespoons white wine vinegar
2 teaspoons tarragon – Salt & Pepper to taste

Trim the beans, but leave whole. Cook for 3-4 minutes in salted boiling water. Drain well, refresh under cold water, and drain again. Put into a bowl and add the onion, garlic and cheese. Place the dressing ingredients in a glass jar with lid.  Shake well. Pour the dressing over the salad and toss to coat. Cover and chill for at least 30 minutes. Remove the breans from the refrigerator 10 minutes before serving. Give them a quick stir and transfer to serving bowl. Sprinkle the nuts over the beans before serving. serves 2

Red Lentil salad with Goat Cheese

Posted on Categories Salads
2 tablespoons olive oil
2 teaspoons cumin
2 garlic cloves, crushed
2 teaspoons grated fresh gingerroot
1 – 1/2 cups split red lentils
3 cups vegetable stock
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro
2 red onions, thinly sliced
5 cups baby spinach leaves
1 teaspoon hazelnut oil
6 ounces soft goat cheese
5 tablespoons plain greek yogurt

Heat olive oil in a large skillet over medium heat; add the cumin, garlic and gingerroot and cook for 2 minutes, stirring constantly. Stir in the lentils, then add the stock, stirring constantly, until it is all absorbed – this will take about 20 minutes. Remove from the heat and stir in the herbs. Meanwhile, heat the remaining olive oil in a skillet over medium heat, add the onions, and cook, stirring frequently for 10 minutes, or until soft and lightly browned. Toss the spinach in the hazelnut oil in a bowl. Put the lentil mixture on top of spinach; Mash the goat cheese with the yogurt in a small bowl and season with salt & pepper. Top the salad with sliced onions and goat cheese mixture. serves 4

Rosemary & Lavender Roasted Baby New Potatoes

Posted on Categories Vegetables and Sides
3 lbs baby new potatoes, washed and cut into halves
5 tablespoons olive oil
6 tablespoons butter, melted
1/3 cup fresh lemon juice
2 teaspoons lemon zest
2 teaspoons dried rosemary
1 teaspoon organic culinary lavender buds, chopped finely
Salt & Pepper to taste

Arrange cut potatoes in a 9×13 baking dish and mix thoroughly with all
ingredients. Bake at 375* for 35 – 45 minutes or until brown and lightly crisp. (scraping bottom of dish & turning potatoes gently after 20 minutes) serves 6.

Tomatoes au Gratin

Posted on Categories Vegetables and Sides
8 large tomatoes
1 cup bread crumbs
1 cup grated cheddar cheese
1/2 cup butter
1 teaspoon each of salt & pepper
Slice the tomatoes and layer them into a shallow baking dish, alternating
tomatoes, salt & pepper, bread crumbs, butter, grated cheese until the pan is full.  Top with extra bread crumbs, cheese & butter. Bake at 350* for 50 minutes. serves 8

Sweet Potato Croquettes

Posted on Categories Vegetables and Sides
2 cups mashed sweet potatoes
2 eggs
1 teaspoon parsley
2 tablespoons butter
2 teaspoons minced onion
1 teaspoon each of salt, pepper & paprika
bread crumbs
Pure Maple Syrup

Combine potatoes with butter, 1 egg, seasonings, and onion. form into
croquettes, either round or cone-shaped. Dip into beaten egg, then into bread crumbs and fry golden brown in deep hot fat. Drain on paper towels and serve with Maple syrup on the side.

Mashed Turnips

Posted on Categories Vegetables and Sides
4 cups diced turnips
2 cups water
1 teaspoon each of salt, pepper & parsley
1 teaspoon sugar
3 tablespoons butter

Put turnips in saucepan and add water. Boil in covered saucepan until tender.  Drain and mash with seasonings and butter. serves 4

Parsnips and Carrots

Posted on Categories Vegetables and Sides
2 cups sliced parsnips
1 cup sliced carrots
3 cups water
1 teaspoon each of salt, pepper, rosemary
2 tablespoons butter

Combine the sliced vegetables in a saucepan; add the water and bring to boil. Cover & boil gently until pierceable.  Drain. Add the seasonings and butter.  serves 4

Baked Stuffed Tomatoes

Posted on Categories Vegetables and Sides
6 large beefsteak tomatoes
2 cups rice, cooked
8 ounces fontina cheese, cubed
1 bell pepper, seeded and finely chopped
1 egg
2 teaspoons minced garlic
2 teaspoons each of salt, pepper, cumin, parsley

Preheat the oven to 340*. Cut off the stalk end of the tomatoes, and using a teaspoon, remove as much of the interior of each tomato as possible, without breaking the walls of the fruit. Arrange the tomatoes on an oiled baking dish and sprinkle them with salt. Mix together well all ingredients and stuff the tomatoes. Bake in oven for about 30 minutes. serves 6

Stuffed Squash Flowers

Posted on Categories Vegetables and Sides
8 Squash flowers
2 medium potatoes
1 cup fresh ricotta cheese
1 egg
3 tablespoons grated romano cheese
2 tablespoons shredded mozzarella cheese
1 clove garlic
2 teaspoons each of parsley – marjoram – salt & pepper
Olive oil

Clean the flowers. Preheat the oven to 400*. Boil, drain and peel the potatoes.  Mash together with the ricotta cheese. Add to this the egg, parmesan, mozzarella, and seasonings. Mix thoroughly and stuff the flowers. Fry the flowers in boiling oil, then drain them. May be served with Marinara sauce on the side. serves 4

Neapolitan-Style Stuffed Peppers

Posted on Categories Vegetables and Sides
6 yellow peppers – tops cut off, seeded, rinsed & left whole
3-4 cups rice, cooked
12 tablespoons breadcrumbs
3 tablespoons golden raisins
30 pitted black olives
3 tablespoons capers
3 tablespoons parsley
1 teaspoon each of Salt & Pepper
2 tablespoons olive oil
tomato sauce

Mix all ingredients together, except for tomato sauce. Stuff Peppers. Pour a bit of olive oil in a deep baking dish and arrange the peppers in it, in an upright position, standing on their bases. Baste the peppers generously with tomato sauce. Put the peppers in a 375* oven and bake for about 1 hour. serves 6