Recent Recipies

Rock (radish, onion, cucumber, kohlrabi) Salad (Serves 6-8)

These vegetables seem to go together for taste and crunch, especially in the summer. I like to use my dressing but you could use any that might have a little sweetness to it. It is good with any dressing.

3 cucumbers, ends cut
10-12 radishes, thinly sliced
1 small sweet onion, peeled, thinly sliced
2 kohrabi, peeled, sliced and coursely chopped
1 cup mayonnaise
1 cup sour cream
1/2 cup sugar
1 Tsp salt
1 Tsp celery seed
2 Tsp lemon juice

1. Take a fork and tine the cucumber peel of each cucumber down lengthways on all side of the cucumber. This will create a design of thin ridges down the peel. Slice in thin rounds.
2. Put all of the cut and sliced vegetables in a large serving bowl.
3. Sprinkle with salt. Let set.
4. In a mixing bowl combine the mayonnaise, sour cream, sugar, celery seed and lemon juice. Stir until mixed.
5. Note: cut the sugar in half if you use your own salad dressing.
6. Pour out any water that has accumulated in the bottom of the vegetables. Drain well.
7. Add your dressing or any dressing of your choice. Toss and serve.
8. Wonderful to eat with mashed potatoes.
9. Fix the potatoes the way you like them and this salad for a wonderful meatless meal.

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Sunday's Healthy Different Salad (Serves 4)

4 tomotillos
2 endive
4 cups romaine lettuce
3 lemons
1/4 cup olive oil
1/2 red onion
2 cups kohrabi

1. Cut up onion and soak in olive oil until sweet.
2. Juice lemons and mix with olive oil.
3. Cut up rest of ingredients and serve!

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Citrus Pickled Red Onion and Golden Beet Salad (Serves 6)

1lb golden beets
1 Tsp extra virgin olive oil
2 cups thinly sliced red onions
1 cup fresh orange juice
1/2 cup fresh lemon juice
1 Tsp salt
1 cup water
1 lb green beans, trimmed
1 Tbsp lemon juice
1 Tbsp olive oil
1/2 Tsp grated orange rind
1/4 Tsp black pepper
1 garlic clove, minced

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Broiled Eggplant with Tomato Sauce (Serves 2)

This is a really quick and easy recipe for eggplant

1 small eggplant (about 1 lb)
1 Tbsp butter
1 (8 ounce) can tomato sauce
1/2 Tsp garlic powder
1/4 Tsp pepper
1/4 Tsp salt

1. Pare and cut eggplant into ½ inch slices.
2. Set oven control at broil and/or 550 degrees.
3. Place eggplant slices on rack in broiler pan. Brush butter on slices; season with salt and pepper.
4. Broil with tops about 3 inches from heat until eggplant is hot and tender, about 6 minutes.
5. In a small saucepan, heat tomato sauce and garlic powder, stirring till warm. Serve on eggplant.

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Guadalajaran Swiss Chard Quesadillas (Serves 4)

2 Tbsp olive oil
1 small onion, chopped
2 garlic cloves, minced
1 jalapeno or sereano chili, minced
1/4 Tsp cumin seed
1/8 Tsp oregano
1/4 cup tequila
12 ounces swiss chard, trimmed
8 (6 inch) corn tortillas
1 cup light monterey jack cheese, grated

1. Heat oil in pot over medium heat; add onion and saute 5 minutes, until golden.
2. Stir in garlic, chile, cumin and oregano, and saute 2 minutes
3. Add tequila and simmer 1 minute, or until liquid has evaporated.
4. Stir in chard; cover; reduce heat to medium low, and steam 5 minutes, or until chard wilts.
5. Uncover, and cook 3 minutes or until liquid has evaporated.
6. Place 1 tortilla in skillet over medium heat. Sprinkle with ¼ cup cheese; top with chard mixture and second tortilla.
7. Cook 2 minutes per side, or until browned. Repeat with remaining ingredients.
8. Slice into wedges and serve.

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Spiced Sweet Potato/Yam Fries (Serves 4)

1 Tsp chili powder
1 Tsp paprika
1 Tsp garlic powder
1 Tsp kosher salt
1 Tsp brown sugar
½ Tsp ground cumin
2 lbs sweet potatoes, sliced into 1-inch-wide wedges
2 Tbsp olive oil

1. Preheat the oven to 425 F.
2. In a small bowl, toss together the chili powder, paprika, garlic powder, salt, brown sugar, and cumin.
3. In a large bowl toss the potatoes with the oil, then with the spice mix until evenly coated.
4. Transfer the potatoes to a large baking sheet and roast, flipping occasionally, until tender, browned, and crisped in places, about 25 minutes. Serve immediately.

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Southern Turnip Greens (Serves 6)

1lb turnip greens
salt and pepper
1 Tsp sugar
2 Tsp vinegar
1 Tsp horseradish sauce
1/2 cup mayonnaise
5 ounces cream of mushroom soup
2 eggs, beaten
1/2 cup soft breadcrumbs
1/2 cup grated cheddar cheese
cooked bacon, to top if desired

1. Stem and wash fresh greens; place in water in a large kettle, bring to a boil, reduce heat and cook until tender.
2. Grind the greens in a food processor and measure 2 cups for the recipe. (I had exactly 2 cups when I made this.
3. Combine the greens with salt and pepper sugar, vinegar, horseradish, mayonnaise, soup, and eggs. Mix well.
4. Put the mixture into a 1 ½ -quart casserole dish or 8*8-inch square baking dish. Sprinkle crumbs on top.
5. Bake at 350F for 50 minutes
6. Sprinkle tops with cheese and bacon, and bake another 10 minutes, until cheese melts.
   

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Kale and Onion Stir Fry (Serves 4)

1lb kale
2 small onions, sliced
2 Tbsp rice vinegar
2 Tbsp soy sauce
1/2 Tsp sugar

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Vegetable Sandwich With Dill Sauce (Serves 4)

1/2 cup plain yogurt
3 Tbsp chopped fresh dill
1 ½ Tsp Dijon mustard
1 Tbsp olive oil
1 Tsp wine vinegar
salt & black pepper
8 slices multigrain bread (thick slices)
8 lettuce leaves
1/2 lb sliced Provolone cheese
2 tomatoes, sliced
cucumber, peeled and sliced thin
1 small red onion, sliced thin
1 rip avocado, slice
1 cup sprouts

1. In a small bowl, stir together the yogurt, dill, mustard, oil, vinegar, ¼ tsp salt, and 1/8 tsp pepper.
2. Spread a Tbsp of the dill sauce on one side of each of four slices of bread. Top each slice with lettuce, provolone, tomatoes, a sprinkle of salt and pepper, the cucumber, onion avocado, and sprouts. Drizzle another Tbsp of dill sauce over each sandwich. Cover with the remaining four slices of bread.

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Cilantro Rice (Serves 5-6)

1 cup fresh cilantro
2 garlic cloves
1 Jalapeno pepper, stemmed
2 ½ cups vegetable broth
2 Tsp olive oil
1 ½ cups long grain white rice
1 Tsp onion powder
1/2 Tsp ground cumin
1/3 cup carrot, grated
salt

1. In a blender, whirl cilantro, garlic, jalapeno and 1 cup broth until smooth.
2. In a 3-4 quart pan over medium heat, stir oil, rice, onion powder and cumin until rice is a pale golden color, about 5-8 minutes.
3. Stir in cilantro mixture, remaining broth, and carrot.
4. Cover, bring to a boil over high heat then reduce and simmer until liquid is absorbed, about 18 minutes. Season to taste with salt and serve.

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Bacon Cider Sauteed Collard Greens/Honey Mustard Drizzle (Serves 6)

12 slices apple smoked bacon, chopped
2 bunches collard greens, center stems removed
1 onion, thinly sliced
coarse black pepper
1/4 cup apple cider vinegar

Drizzle

1/2 cup honey
1/2 cup coarse grain mustard
1/2 Tsp Tabasco sauce
2 Tbsp lemon juice

1. Boil 4 quarts of water in a large pot. Chop 12 slices of bacon into bits; place the bits in a stainless steel skillet; slowly brown while rendering fat. When bacon is brown, remove bacon from skillet (saving the bacon fat); set aside
2. Roll up bunches of collard greens cigar-style and slice into ¼ -inch slices.
3. Place sliced greens in boiling water. Return skillet with bacon fat to heat; add thinly sliced onions; saute for 1 minute.
4. Using tongs, remove greens from water and place in skillet.
5. Add black pepper and apple cider vinegar; cook for 5 minutes.
6. Garnish with bacon bits.
7. Honey mustard drizzle: Whisk together all ingredients in a bowl. Drizzle over greens. Serve.

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Carrot & Orange Stir-Fry (Serves 4)

2 Tbsp sunflower oil
2 ¼ cups grated carrot
8 ounces shredded leek
2 oranges, peeled and segmented
2 Tbsp ketchup
1 Tbsp brown sugar
2 Tbsp soy sauce
1/2 cup chopped peanuts

1. Heat the sunflower oil in preheated wok.
2. Add the grated carrots and leeks to the wok and cook for 2-3 minutes, or until the vegetables have just softened.
3. Add the orange segments to the wok and heat through gently, ensuring that you do not break the orange segments as you stir the mixture.
4. Put the ketchup, brown sugar, and soy sauce in a small bowl and mix together.
5. Add the tomato and sugar mixture to the wok and then cook for another 2 minutes.
6. Transfer the stir-fry to warm serving bowls and scatter with the chopped peanuts.

(Serve by itself or over rice.)

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Grilled Sweet Potato Dippers With Garlic-Chipotle (Serves 6)

2 garlic clove, unpeeled
1 cup mayonnaise
2 Tbsp chipotle chile in abobe, finely chopped
4 medium sweet potato, cut lengthwise into wedges
olive oil
2 Tsp steak seasoning, like Montreal steak seasoning

1. Heat grill.
2. Wrap garlic in foil; grill 12 minutes or until softened, turning once; peel and smash cloves.
3. In a bowl, combine the garlic, mayonnaise, and chopped chipotle in abobo.
4. Meanwhile, drizzle sweet potatoes with olive oil and sprinkle with steak seasoning.
5. Grill potato wedges 8 minutes, or until golden and tender, turning once.
6. Serve with the garlic-chipotle mayonnaise dip.

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Coconut Chicken and Pineapple Skewers (Serves 10)

This can be made with shrimp instead of chicken, and mango instead of pineapple.

2 boneless skinless chicken breasts (about 1lb)
2 garlic clove, chopped
1 shallot, chopped
2 Tbsp fresh ginger, chopped
1/2 cup fresh cilantro
1 Tsp salt
2 Tsp cumin
2 Tbsp peanut oil
1 lime, juice of
5 ounces unsweetened coconut milk
1/2 fresh pineapple (20 ¾ -inch cubes)

1. Soak bamboo skewers in water for at least 30 minutes.
2. Cut chicken into ¾-inch cubes and place in a bowl.
3. Place garlic, shallot, ginger, cilantro, salt, cumin, peanut oil, lime juice, and coconut milk in processor or blender. Puree until smooth liquid forms.
4. Pour marinade over chicken and refrigerate for at least 30 minutes or up to 3 hours, turning occasionally.
5. Preheat grill to medium. Add marinated chicken cube then pineapple cube then another marinated chicken cube to each bamboo skewer. Grill until chicken is slightly golden all over, turning as needed (about 5 minutes each side). Serve.

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Baked Salmon With Zucchini and Dill Cream (Serves 4)

This tastes good and has a great presentation. The zucchini slices are placed on the fillet to look like fish scales. Great way to get kids to eat zucchini because they like the fun way it looks.

6 Tbsp dry white wine
1 ½ cups whipping cream
3 Tbsp fresh dill chopped
28 ounces salmon fillet, 1-inch thick
3 medium zucchini, thinly sliced
2 Tbsp olive oil
½ cup leek, julienned
½ cup carrot, julienned
½ cup red bell pepper, sliced
½ cup yellow squash, julienned
½ cup celery root julienned

1. Boil 6 Tbsp wine in heavy medium saucepan over high heat until reduced by half, about 2 minutes. Add cream and boil until reduced to 1 cup, about 6 min. Set sauce aside.
2. Preheat oven to 350 F. Brush baking sheet lightly with oil. Arrange salmon, flat side down, on prepared baking sheet. Sprinkle salmon with salt and pepper. Place zucchini slices atop salmon, overlapping slices to resemble fish scales. Bake salmon until just opaque in center, about 15 min.
3. Meanwhile, heat 2 Tbsp oil in heavy large skillet over high heat. Add leek, carrots, squash, celery root and red bell pepper and saute until vegetables are just crisp-tender, about 3 min. Season to taste with salt and pepper.
4. Rewarm sauce over low heat. Mix in dill. Season with salt and pepper. Arrange vegetables in center of plates. Using metal spatula, place salmon atop vegetables. Spoon sauce around salmon; serve.

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