Adapted from Simply in Season, serves 4
Date made: 6/14/2011
1/2 c onion, sliced
1/4 tsp garlic, minced
1/4 tsp ground ginger
1/4 tsp ground turmeric
1/4 tsp chili powder
1 lb okra, trimmed and sliced*
1/2 tsp salt
1 medium heirloom tomato, chopped*
In fry pan, saute onion in 2 tbsp oil until golden. Add ginger, garlic, and spices, and saute for a few minutes. Add okra and salt, and cook for a few minutes.
Add tomatoes and fry for a few minutes until liquid evaporates.
Sunday, June 26, 2011
Summer Garden Ratatouille
Adapted from Simply in Season, serves 4-6
Date made: 6/14/2011
2 onions, chopped*
4 cloves garlic, minced
1 bay leaf
2 tsp dried basil
1 tsp dried rosemary
1 1/2 tsp salt
1 tsp dried oregano
1 medium patty pan squash, chopped*
3 small yellow squash, chopped*
2 green peppers, sliced*
2 c heirloom tomatoes, chopped*
12 oz of pasta
Saute onions, garlic, and bay leafe in 3 Tbsp of olive oil for about 5 minutes.
Add patty pan squash and salt and herbs to pan. Cover and cook over medium heat, stirring occasionally until squash is soft, about 15-20 minutes.
In large soup pot of boiling water, start cooking pasta according to package directions.
Add yellow squash, green peppers, and tomatoes, and simmer until peppers and squash are tender, about 10 minutes. Serve over pasta.
Date made: 6/14/2011
2 onions, chopped*
4 cloves garlic, minced
1 bay leaf
2 tsp dried basil
1 tsp dried rosemary
1 1/2 tsp salt
1 tsp dried oregano
1 medium patty pan squash, chopped*
3 small yellow squash, chopped*
2 green peppers, sliced*
2 c heirloom tomatoes, chopped*
12 oz of pasta
Saute onions, garlic, and bay leafe in 3 Tbsp of olive oil for about 5 minutes.
Add patty pan squash and salt and herbs to pan. Cover and cook over medium heat, stirring occasionally until squash is soft, about 15-20 minutes.
In large soup pot of boiling water, start cooking pasta according to package directions.
Add yellow squash, green peppers, and tomatoes, and simmer until peppers and squash are tender, about 10 minutes. Serve over pasta.
Great Green Vegetable Pasta
Adapted from Simply in Season, serves 4
Date made: 5/2/2011
1 c ricotta cheese
1/2 c milk*
1/3 c Parmesan cheese, freshly grated
1 clove garlic, minced
2 tsp dried basil
2 tsp dried parsley
1/2 tsp salt
12 oz penne pasta
2 1/2 c broccoli florets*
1 1/2 c zucchini, sliced*
3/4 c green beans*
1/2 c peas*
1/4 c green onions*
Stir together ricotta cheese, milk, Parmesan cheese, garlic, basil, parsley, and salt and set aside.
In large soup pot of boiling water, start cooking pasta according to package directions.
Stir in broccoli 6 minutes before pasta is done. Boil 3 minutes, and stir in zucchini and green beans. Boil 2 minutes, and stir in peas and green onions.
Boil 1 minute, remove from heat. Drain well, and return to soup pot.
Add ricotta cheese mixture to pasta and vegetables, and mix well.
Date made: 5/2/2011
1 c ricotta cheese
1/2 c milk*
1/3 c Parmesan cheese, freshly grated
1 clove garlic, minced
2 tsp dried basil
2 tsp dried parsley
1/2 tsp salt
12 oz penne pasta
2 1/2 c broccoli florets*
1 1/2 c zucchini, sliced*
3/4 c green beans*
1/2 c peas*
1/4 c green onions*
Stir together ricotta cheese, milk, Parmesan cheese, garlic, basil, parsley, and salt and set aside.
In large soup pot of boiling water, start cooking pasta according to package directions.
Stir in broccoli 6 minutes before pasta is done. Boil 3 minutes, and stir in zucchini and green beans. Boil 2 minutes, and stir in peas and green onions.
Boil 1 minute, remove from heat. Drain well, and return to soup pot.
Add ricotta cheese mixture to pasta and vegetables, and mix well.
Monday, May 2, 2011
Green Beans Amandine
Adapted from Joy of Cooking, serves 4
Date made: 5/1/2011
1 lb green beans, trimmed*
1/4 c almonds
dash of vinegar
1 Tbsp olive oil
salt and pepper, to tasted
Bring water to a boil in medium pot. Add green beans and cook until tender, 5-10 minutes. Meanwhile, heat oil in small skillet over medium heat.
Add almonds and toast for 2-5 minutes. Drain beans and add to almonds. Add vinegar, salt, and pepper, and mix well.
Date made: 5/1/2011
1 lb green beans, trimmed*
1/4 c almonds
dash of vinegar
1 Tbsp olive oil
salt and pepper, to tasted
Bring water to a boil in medium pot. Add green beans and cook until tender, 5-10 minutes. Meanwhile, heat oil in small skillet over medium heat.
Add almonds and toast for 2-5 minutes. Drain beans and add to almonds. Add vinegar, salt, and pepper, and mix well.
Roasted Summer Vegetables
Adapted from Simply in Season, serves 4 (as main dish)
Date made: 5/1/2011
1 zucchini, chopped*
2 yellow squash, chopped*
1/4 lb shiitake mushrooms, cleaned*
1/2 medium onion, chopped*
1 Tbsp olive oil
1 tsp chili powder
1/2 tsp salt
1/4 tsp dried thyme
1/8 tsp black pepper
Mix olive oil and herbs/spices together. Toss with vegetables and mushrooms. Spread evenly in a 9x13 baking dish and bake in preheated oven at 425°F. Serve over rice or pasta.
Date made: 5/1/2011
1 zucchini, chopped*
2 yellow squash, chopped*
1/4 lb shiitake mushrooms, cleaned*
1/2 medium onion, chopped*
1 Tbsp olive oil
1 tsp chili powder
1/2 tsp salt
1/4 tsp dried thyme
1/8 tsp black pepper
Mix olive oil and herbs/spices together. Toss with vegetables and mushrooms. Spread evenly in a 9x13 baking dish and bake in preheated oven at 425°F. Serve over rice or pasta.
Sunday, May 1, 2011
Cucumber Salad
Adapted from Simply in Season, serves 4
Date made: 5/1/2011
3 c cucumbers, thinly sliced*
1 c onion, thinly sliced*
1/4 c sugar
1/4 c white wine vinegar
1/2 tsp celery seed
1/2 tsp dill
Place cucumbers and onion in a large bowl and sprinkle with 1 tsp salt. Let stand for 1 hour, then drain.
Mix remaining ingredients together in a small saucepan. Bring to boil, cook and stir until sugar is dissolved. Pour over cucumbers and onion.
Cover and marinate in refrigerator for several hours. Serve chilled.
YUM. Need I say more? Maybe next time I'll experiment a little more with seasonings, but I knew dill would be a safe bet.
Date made: 5/1/2011
3 c cucumbers, thinly sliced*
1 c onion, thinly sliced*
1/4 c sugar
1/4 c white wine vinegar
1/2 tsp celery seed
1/2 tsp dill
Place cucumbers and onion in a large bowl and sprinkle with 1 tsp salt. Let stand for 1 hour, then drain.
Mix remaining ingredients together in a small saucepan. Bring to boil, cook and stir until sugar is dissolved. Pour over cucumbers and onion.
Cover and marinate in refrigerator for several hours. Serve chilled.
YUM. Need I say more? Maybe next time I'll experiment a little more with seasonings, but I knew dill would be a safe bet.
Potato, Onion, and Mushroom Saute
Adapted from Coconut and Lime, serves 2
Date made: 4/30/2011
Date made: 4/30/2011
2 small red potatoes, diced*
1 c onion, diced*
1/2 lb shiitake mushrooms*1 clove garlic, minced
2 Tbsp oil
1/2 tsp salt
1/2 tsp dried sage leaves
1/2 tsp black pepper
Heat oil in medium skillet over medium heat. Add potatoes, garlic and onions. Saute, stirring occasionally for about 5 minutes.Add salt, pepper and sage.
Continue to saute, stirring occasionally, for about 15-20 minutes or until potatoes are softened. Add mushrooms and saute an additional 5-10 minutes or until they have cooked down. Serve immediately.
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