Roasted Asparagus with Scrambled Eggs by Ina Garten • ¾ pound

Transcription

Roasted Asparagus with Scrambled Eggs by Ina Garten
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¾ pound fresh asparagus
Good olive oil
Kosher salt and freshly ground black pepper
1/8 cup freshly grated Parmesan cheese
6 extra-large eggs
3 tablespoons half-and-half
1 tablespoon unsalted butter
2-4 slices seven grain bread
Preheat the oven to 400 degrees.
Break off the tough ends of the asparagus and, if
they’re thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss
to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally
with salt and pepper. Roast the asparagus for 15 to 20 minutes, until tender but still crisp.
Sprinkle with the Parmesan cheese and return to the oven for 5 minutes, or until the cheese
melts.
While the asparagus is roasting, whisk the eggs in a bowl with the half-and-half, and salt and
pepper to taste. Melt ½ tablespoon of butter in a large skillet. Cook the eggs on the lowest heat,
stirring constantly with a wooden spoon, to the desired doneness. Remove from the heat, add
½ tablespoon of butter, and stir until it melts. Check for salt and pepper and serve with the
roasted asparagus and seven grain bread.
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Copyright 2011 Annie’s Buying Club. All Rights Reserved.
Scrambled Eggs with Ramps, Asparagus and Morel Mushrooms by
ClosetCooking.Blogspot.com
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1 tablespoon oil
2 ramps (cleaned, trimmed and chopped)
8 asparagus spears (cleaned, trimmed and cut into 1/2 inch
slices)
1 handful morel mushrooms (sliced)
4 eggs (lightly beaten)
salt and pepper to taste
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Heat the oil in a pan. Add the ramps and saute until fragrant, about 2
minutes. Add the asparagus and mushrooms and saute until the
asparagus is tender, about 3-5 minutes. Add the eggs and stir the
eggs until they are cooked, about 1-3 minutes. Season with salt and
pepper.
Asparagus & Parmesan-Egg Crumb Topping by Ellie Krieger
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2 slices whole-wheat bread, crusts removed
1 hard-boiled egg
3 tablespoons chopped parsley leaves
1/2-ounce (1/4 cup) freshly grated Parmesan
1/4 teaspoon salt
Pinch pepper
2 pounds asparagus, washed, ends snapped off
Pulse the bread in the bowl of a food processor until it becomes fine crumbs. Spray a nonstick
skillet with cooking spray and heat pan over medium-high heat until hot. Lower heat to
medium, add bread crumbs to the skillet and toast, tossing often, until crumbs are golden
brown and toasted, about 5 to 6 minutes. Remove from heat and cool completely.
Grate egg in the medium-sized holes of a box grater or on a medium microplane grater (used
for grating chocolate or cheese). Combine the egg, bread crumbs, parsley, cheese, salt, and
pepper in a medium-sized bowl and toss to combine.
Steam the asparagus until firm, but tender, about 3 to 4 minutes. Arrange asparagus on a
serving platter and top with Parmesan-Egg Crumb Topping. (Note: 1 serving = 1/4 pound
asparagus, plus 1/4 cup topping)
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Asparagus Frittata
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1 scallion, chopped
6 eggs
1 cup of shredded cheese, fontina or parmesan is nice
¼ cup of milk, half and half or cream
left over asparagus, cooked, chopped
Olive oil or butter
Sea salt
A frittata is basically a crust-less quiche but is a fun twist for breakfast, brunch, lunch or even a
nice dinner with a side salad. Heat oven 375F.
Heat pan on medium heat. Add a tablespoon of oil or butter. Add sliced onions and caramelize
slowly, 15 – 20 minutes until golden. In the meantime, mix the eggs, cheese, and milk. Add in
the asparagus (or any other vegetable.) Once the onions are caramelized, add the egg mixture
to the pan on the stove top. As it begins to set, after a couple minutes, move it to the oven and
cook for 10 – 15 minutes until it begins to brown on top and gets puffy.
Roasted Asparagus w/ Capicola and Grilled Peppers by OpenSourceFood.com
Wash and trim fresh asparagus, then steam until barely
tender, about 4 minutes. Immediately plunge into ice
water to stop the cooking process and retain color and
nutrients. Pat dry.
Lay out thin slices of capicola on a flat surface and
place olive oil and balsamic marinated grilled peppers
on top. Add whole basil leaves and asparagus and roll
up jellyroll fashion. Secure with toothpicks.
Heat a heavy skillet over medium heat with just enough olive oil to prevent sticking. Pan-roast
until the edges of the meat begin to crisp and the asparagus starts to brown, about 2-3 minutes
per side. Drain briefly on paper towels, then transfer to a plate and dress with pecorino
Romano, black olives and freshly ground pepper.
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Orzo with Peppers and Asparagus by AllRecipes
Time: 30 minutes. This colorful recipe is a fresh twist on the classic pasta salad. Reader Michele
Wagner, who gave us the recipe, suggests serving it with grilled salmon, but it's a nice side for
any grilled meat you choose.
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1 cup orzo pasta
4 tablespoons extra-virgin olive oil, divided
1/2 cup thinly sliced red bell pepper
1/2 cup thinly sliced yellow bell pepper
1/2 cup thinly sliced orange bell pepper
2 tablespoons minced garlic
1 pound asparagus, ends trimmed and cut in
thirds
1/4 cup mixed chopped fresh mint, basil, and
flat-leaf parsley
About 1/4 cup freshly grated parmesan
cheese
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Cook orzo according to package directions. Drain, rinse, and transfer to a large serving bowl.
Meanwhile, heat 2 tbsp. olive oil in a large frying pan over high heat. Add peppers, garlic, and
asparagus and cook, stirring often, until vegetables are softened and starting to brown, about 3
minutes.
Add warm pepper mixture to cooked orzo, then add herbs, cheese, remaining 2 tbsp. oil, the
salt, and pepper, stirring well. Serve with more parmesan on the side.
Asparagus Pepper Salad Recipe by TasteofHome.com
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10 cups water
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1/2 cup each chopped green, sweet red and yellow pepper
2 green onions (white portion only), thinly sliced
1/3 cup reduced-fat raspberry salad dressing
In a large saucepan, bring water to a boil. Add asparagus; cover and
boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.
In a bowl, combine the peppers, onions and asparagus. Drizzle with salad dressing; toss to coat.
Cover and refrigerate for 3-4 hours before serving.
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Red Pepper Confetti Asparagus by RecipeGirl.com
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2 lbs fresh asparagus
1 red bell pepper, sliced thinly
2 Tbs olive oil
4 Tbs fresh lemon juice
½ cup fresh dill, chopped
fresh ground pepper
Preheat oven to 350 degrees.
Place asparagus on a piece of aluminum foil large enough to hold the asparagus in a single layer
and to fold over and seal. Place the foil and contents into a rectangular casserole dish. Lay
sliced bell pepper over asparagus. Sprinkle the asparagus and bell pepper with olive oil, lemon
juice, and dill. Season with pepper. Wrap the foil around the asparagus (snugly but not tightly),
and seal tightly by folding the edges together.
Bake 10-15 min., depending on the thickness of the asparagus. Serve immediately.
Roasted Beet & Asparagus Salad by SeasonalOntarioFood.blogspot.com
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4 to 8 smallish beets
450 grams (1 pound) asparagus
1 tablespoon grapeseed oil
1/2 teaspoon sea salt
6 to 8 large lettuce leaves
150 grams (5 ounces) feta cheese
Wash the beets, but don't trim them. Roast them at
375°F for about an hour, until tender. I tend to roast
beets for salad when I am baking something else; they
will keep in the fridge for about a week. Allow the
beets to cool completely before using.
Wash and trim the asparagus, and toss it with the grapeseed oil on a baking sheet. Spread it out
and sprinkle it with the sea salt. Roast it at 450°F for 10 to 12 minutes, until well done. Let it
cool.
Wash and dry the lettuce, and arrange it in a salad bowl or on individual serving plates. Arrange
the beets, peeled and cut in quarters over it, as well as the asparagus, cut into bite-sized pieces
and the crumbled feta cheese. Drizzle with the salad dressing.
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Dressing:
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the juice of 1/2 lemon
1/4 cup extra-virgin olive oil
1/2 teaspoon dill seeds
1/2 teaspoon fennel seeds
1/4 teaspoon hot paprika
a little salt, maybe
Squeeze the lemon juice into a small bowl, and add the oil. Grind the dill and fennel seeds and
add them, with the paprika. Add a little salt, depending on how successful the sea salt was at
sticking to the asparagus. Whisk well, and drizzle over the salad.
Roasted Asparagus by SimplyRecipes.com
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1 lb asparagus spears (thick spears are best for roasting)
1-2 Tbsp olive oil
2 cloves garlic, minced
Kosher Salt
Freshly grated black pepper
Lemon juice
Preheat oven to 400°F. Rinse clean the asparagus. Break the tough
ends off of the asparagus and discard. Lay the asparagus spears out
in a single layer in a baking dish or a foil-covered roasting pan. Drizzle
olive oil over the spears, roll the asparagus back and forth until they
are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a
plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic,
salt, and pepper. Rub over the asparagus so that they are evenly distributed.
Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your
asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a
little fresh lemon juice before serving.
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Asparagus and Smoked Salmon Bundles by Giada De Laurentis
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1 bunch asparagus, ends trimmed (about 20 spears)
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary leaves
Pinch kosher salt
Pinch freshly ground black pepper
4 to 6 ounces thinly sliced smoked salmon (1 slice per asparagus spear)
Preheat the oven to 400 degrees F.
Lay the asparagus on a foil-lined baking sheet. Drizzle with olive oil. Sprinkle with rosemary,
salt, and pepper. Roast until cooked and starting to brown around the edges, about 10 minutes.
Remove from the oven and transfer to another baking sheet to cool. Once the asparagus have
cooled, wrap each spear in a slice of smoked salmon. Arrange on a serving platter and serve at
room temperature.
Fresh Asparagus or Green Beans in Carrot Rings by PerfectEntertaining.com
A unique way to serve a vegetable ~ Serve one or more
of these on each dinner plate along with the main
entrée
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1 large, fat carrot, peeled (the largest carrot you
can find)
Small fresh green beans or use pencil size fresh
asparagus
Kosher Salt and pepper
Butter
Cut notches around the carrot lengthwise with a sharp knife; slice crosswise into about 1/4-inch
rounds. Ream out the center of each carrot round, being careful not to break the ring.
Put the asparagus inside the carrot ring (usually 2 to 4 beans or asparagus will fit into a carrot
ring). Steam them until tender crisp; toss gently being careful not to break the carrot ring, with
salt, pepper, butter and serve.
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Garlicky Roasted Asparagus by Martha Stewart
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2 pounds asparagus, trimmed
4 garlic cloves, thinly sliced
Coarse salt and ground pepper
Preheat oven to 400 degrees. On a large rimmed baking sheet,
toss asparagus with oil and garlic; season with salt and pepper.
Roast until tender and browned in spots, 15 to 18 minutes.
Simple Prepared Asparagus:
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Bunch of Asparagus
Olive Oil
Garlic
Sea Salt
Add asparagus to a warm pan with some olive oil and garlic and stir fry. You can chop in pieces
on a diagonal or leave it whole. If they are thicker spears add 1/8 cup of water and cover to
steam and then uncover to sauté a bit. You want them crisp-tender.
Asparagus & Lemon Chicken over Rice by Cathy Lowe
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1 whole boneless and skinless chicken breast, cut into 1/2 inch slices
Salt and pepper
4 cloves garlic, minced
1/2 red pepper, seeded and diced
1/2 pound asparagus, trimmed and cut into 1-2 inch pieces
1 teaspoon lemon zest
1/2 cup water, white wine or chicken stock
3 cups cooked rice
In a large non-stick skillet heat the oil over medium high heat. Season the chicken pieces with
the salt and pepper and add to the skillet. Cook the chicken until golden brown, about 5
minutes. Stir in the garlic and red pepper. Add the asparagus and cook for 1 minute. Stir in the
zest and 1/2 cup liquid and bring to a simmer. Cover and cook for 3 minutes. Serve immediately
over hot rice.
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Grilled romaine and asparagus salad by DiabetesSelfManagement.com
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1 six-ounce head romaine lettuce
Nonstick cooking spray
Aluminum foil
4 medium spears or 8 thin spears fresh asparagus
1/4 cup thinly sliced red onion
12 grape tomatoes
1 tablespoon shredded Parmesan cheese
1/4 cup fat-free Italian salad dressing
Heat grill. Cut lettuce head lengthwise in half, but do not trim off the base holding the leaves
together; wash lettuce and pat dry. Spray a 12-inch piece of foil (or a larger piece, if needed)
with nonstick cooking spray. Place lettuce halves on foil and place on hot grill. Grill each side of
halves for 2 minutes until slightly browned. Remove from grill and cool. Cut off base, then slice
lettuce horizontally into ribbons, about 1 inch wide. While grill is still hot, grill asparagus on
same foil, turning constantly, until slightly browned. Slice asparagus diagonally into 1-inch
pieces. Place lettuce and asparagus in a medium salad bowl along with sliced onion, tomatoes,
and Parmesan cheese. Toss, add dressing, then toss again.
Grilled Romaine by Alton Brown
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1/2 cup red wine vinegar
2 hearts of romaine, rinsed and patted dry
1 tablespoon olive oil
Freshly ground black pepper
1 cup finely grated Parmesan
Vegetable spray, for pan
Place vinegar in shallow pan and place in the freezer. Allow the vinegar to freeze,
approximately 2 hours. Once frozen, scrape with a fork to create a shaved ice texture. Return
the vinegar to the freezer until ready to use.
Cut each heart of romaine in half lengthwise so that the root keeps each piece together. Lightly
brush the cut side of the romaine pieces with olive oil. Season with the pepper. Place the
cheese in a shallow pan large enough to lay the romaine in and press the cheese firmly onto the
cut side of the romaine until it adheres.
Spray a nonstick griddle or saute pan with vegetable spray and preheat over medium-high heat.
Place the romaine in the pan and cook until the cheese turns golden, approximately 1 to 2
minutes Place the romaine, cheese side up onto plates and sprinkle with the vinegar ice. Serve
immediately.
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Roasted Strawberry Salad with Baked Goat Cheese by ClosetCooking.com
4 ounces goats cheese
1/4 cup bread crumbs
2 cups strawberries (stemmed and halved)
1 tablespoon honey
1 tablespoon balsamic vinegar
2 handfuls romaine lettuce (cut into bite sized pieces)
1 handful peas (optional)
1 green onion (sliced)
1 handful pecans (toasted, chopped)
1 teaspoon mustard
Freeze the goat cheese for 20 minutes.
Slice the goat cheese into discs. Dredge
the goat cheese in the bread crumbs.
Bake the goat cheese in a preheated 425F
oven for 6 minutes.
Toss the strawberries in the honey and balsamic vinegar to coat. Place the strawberries in a
baking dish in a single layer. Roast the strawberries in a preheated 425F oven until slightly
caramelized, about 10-12 minutes. Pour the juices from the pan into a bowl and mix with the
olive oil, mustard, salt and pepper. Assemble salad and toss to coat with the dressing.
Spinach Salad with Fresh Strawberry Dressing & Toasted Pecans by
EnlightenedCooking.blogspot.com
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3/4 cup sliced strawberries, divided
1-1/2 tsp fresh lemon juice
Fresh black pepper and sea salt
2-1/2 cups pre-washed baby spinach
1/4 cup pecan halves, toasted
Optional: a few slivers of thinly sliced red onion
(preferably soaked in cold water 10 minutes,
then drained)
Process 2 tbsp strawberries, lemon juice and olive oil in a blender until smooth. Season with
black pepper and sea salt to taste.
Place the spinach, pecans, and remaining strawberries in a large bowl and toss with vinaigrette
to coat.
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Balsamic Chicken with Baby Spinach by Ellie Krieger
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3 cloves garlic, chopped
2 (8-ounce) boneless, skinless chicken breasts, halved
8 ounces baby spinach
2 tablespoons balsamic vinegar
1/3 cup low-sodium chicken broth
1 cup low-sodium canned chopped tomatoes with juice
2 cups whole wheat couscous, cooked
Heat a large saute pan over medium-high heat. Add the olive oil and heat. Add the garlic and
cook for 1 minute. Add the chicken and cook about 4 minutes per side, or until cooked through
and juices run clear. Remove the chicken and set aside. To the same pan, add the spinach and
cook just until wilted, about 1 to 2 minutes. Remove from the pan and set aside. Lower the heat
to medium and add the balsamic vinegar and chicken broth to the pan and stir, scraping the
bottom of the pan to remove any browned bits. Add the tomatoes, bring to a simmer and cook
3 to 5 minutes.
Place the couscous in a serving bowl. Top with the spinach, chicken and balsamic-tomato sauce.
Creamed Spinach by Robert Irvine
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1 pound fresh organic spinach, soaked several times in salt water to remove grit, wellrinsed and dried in a salad spinner
4 ounces bacon (about 4 strips)
1/2 cup heavy cream
1/4 cup Parmesan
Salt and pepper
Steam spinach until tender and set aside to cool in a colander placed over a bowl to catch any
excess moisture. (Steaming preserves vitamins, so since it cooks quickly, be careful to avoid
overcooking the spinach, which will negate that advantage.)
Cook bacon until crispy in a saute pan and remove to paper toweling to drain and cool. Pour
most of the fat out of the pan and add the cream to the same pan over low heat, allowing to
reduce by about one-third.
While the cream is reducing, finely chop the now cooled spinach, and return it briefly to the
colander placed over a bowl. Cut the bacon strips into 1/4-inch pieces. Whisk the Parmesan into
the reduced cream, and season with pepper. Since the cheese will add saltiness, add salt only if
needed. Fold the well-drained spinach and bacon into the sauce. Transfer to a serving dish.
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Penne with Spinach Sauce by Giada De Laurentis
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1 pound whole wheat or multi grain penne
3 garlic cloves
2 ounces goat cheese
1 ounce reduced fat cream cheese
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 ounces fresh baby spinach leaves
2 tablespoons freshly grated Parmesan
Bring a large pot of salted water to boil. Add the penne and cook until it is tender but still firm
to the bite, stirring occasionally, about 12 minutes.
Mince the garlic in a food processor. Add the goat cheese, cream cheese, 3/4 teaspoon of salt,
1/2 teaspoon of pepper, and half of the spinach leaves. Blend until the mixture is smooth and
creamy. Set the cheese and spinach mixture aside.
Meanwhile, place the remaining spinach leaves in a large bowl.
Drain the pasta, reserving 1 cup of the cooking liquid. Spoon the pasta atop the spinach leaves
in the bowl. Scrape the cheese and spinach mixture over the pasta mixture and toss to coat,
adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and
pepper. Sprinkle the Parmesan over and serve.
Simple Sautéed Spinach (or other Leafy Green)
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1 bunch spinach (or kale or chard)
2-3 cloves garlic, chopped
Sea salt
Lemon (optional)
Clean spinach or other leafy by placing in a sink full of water, agitate, let sit, agitate again. The
dirt will fall and the leaves will float. Spin dry.
When using spinach it’s important to remember that the sweetness is in the stems, so only trim
off the end. Chop.
Add chopped garlic to olive oil gently warmed in pan until it just begins to brown. Add the leafy
green (note: if using chard, add the thicker stems first and sauté several minutes before adding
the leaves.) and turn until it is all wilted by the heat. Cover and cook for one minute. Spinach
takes very little time to cook whereas other greens can take a little longer. Season with salt and
(a little lemon zest and a squeeze of lemon – optional) and enjoy.
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Greek Feta Spinach Frittata
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1 bunch spinach
1/2 red onion diced
1 clove garlic
8 eggs
¼ cup milk
1 pkg ricotta cheese (8-10oz)
¼ teaspoon oregano
1 cup crumbled feta
Sea salt
1 cherry tomatoes, cut in 1/2
Wash spinach in a sink full of water. Trim the ends slightly. Saute onions in olive oil over
medium heat until they begin to caramelize. Add garlic and spinach and turn until wilted.
Remove from pan to cuisinart and pulverize.
Preheat oven to 375F. Mix eggs with ricotta, milk, sea salt, oregano, and feta cheese. Add
spinach mixture to eggs and whisk together while heating a pan on the stove top gently. Add
butter to pan. Once it bubbles add the egg mixture. Move to oven and bake for 30 minutes
until puffy and golden on top. Serve with sliced cherry tomatoes and maybe some olives on the
side.
Spinach Cantaloupe Salad with Mint by AllRecipes
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4 cups fresh spinach leaves
1 cup sliced cantaloupe
1 cup sliced avocado
1/2 cup diced red bell pepper
2 tablespoons chopped fresh mint leaves
1 tablespoon mint apple jelly
1 1/2 teaspoons white wine vinegar
3 tablespoons vegetable oil
1 clove garlic, minced
Divide spinach between 2 serving plates. Arrange half
of the cantaloupe and half of the avocado in a circular pattern over the spinach on each plate.
Sprinkle with diced red pepper and fresh mint.
Mix together the mint jelly, white wine vinegar, oil and garlic. Drizzle over the salads. Serve.
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Spinach by SimplyRecipes.com
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2 large bunches of spinach, about 1 lb
Olive oil, extra virgin
3 cloves garlic, sliced
Salt to taste
Cut off the thick stems of the spinach and discard. Clean the spinach by filling up your sink with
water and soaking the spinach to loosen any sand or dirt. Drain the spinach and then repeat
soaking and draining. Put the spinach in a salad spinner to remove any excess moisture.
Heat 2 Tbsp olive oil in a large skillet on medium high heat. Add the garlic and sauté for about 1
minute, until the garlic is just beginning to brown.
Add the spinach to the pan, packing it down a bit if you need to with your hand. Use a couple
spatulas to lift the spinach and turn it over in the pan so that you coat more of it with the olive
oil and garlic. Do this a couple of times. Cover the pan and cook for 1 minute. Uncover and turn
the spinach over again. Cover the pan and cook for an additional minute. After 2 minutes of
covered cooking the spinach should be completely wilted. Remove from heat. Drain any excess
moisture from the pan. Add a little more olive oil, sprinkle with salt to taste. Serve immediately.
Seared Salmon on Baby Spinach by Bon Appetit
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2 7-ounce skinless salmon fillets
2 tablespoons (1/4 stick) butter
3 large shallots, sliced
1 1/2 tablespoons chopped fresh tarragon
3 ounces baby spinach leaves
1/3 cup dry white wine
1/4 cup whipping cream
Sprinkle salmon with salt and pepper. Melt 1 tablespoon butter in medium skillet over mediumhigh heat. Add salmon; sauté until just opaque in center, about 4 minutes per side. Transfer to
plate.
Melt 1/2 tablespoon butter in same skillet. Add half of shallots and half of tarragon; sauté 30
seconds. Increase heat to high; add half of spinach and toss 30 seconds. Add remaining spinach;
toss until wilted. Divide between plates.
Melt remaining 1/2 tablespoon butter in same skillet over medium-high heat. Add remaining
shallots and tarragon; sauté 30 seconds. Add wine and cream and boil until sauce is thick
enough to coat spoon, about 3 minutes. Season with salt and pepper. Return salmon to skillet;
simmer 1 minute. Arrange salmon with sauce atop spinach.
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Elbow Macaroni with Comté Cheese and Baby Spinach by ChocolateAndZucchini.com
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100 grams (3.5 ounces) elbow macaroni
Salt
2 handfuls baby spinach leaves
40 grams (1.5 ounces) comté cheese (substitute
gruyère cheese or parmesan)
1/2 teaspoon salted butter
Freshly ground pepper and nutmeg
Pour four cups fresh water and a teaspoon salt in a
medium saucepan, and bring to a boil. Pour in the macaroni and cook for the amount of time
given on the package, or until al dente. While the pasta is cooking, grate the cheese coarsely
using the large holes of a cheese grater. Rinse and dry the baby spinach leaves, then chop them
roughly.
When the pasta is done, drain and transfer to a bowl. Add in the butter and spinach, season
with salt, pepper and a dash of nutmeg, and toss to coat. Top with cheese and toss just a little
to combine -- you don't want the cheese to melt too fast. Throw in a spoon or fork, press "play"
on the DVD player, and dig in.
Tip: While the pasta is cooking, pour half a cup of very hot water (but not boiling) in the bowl
you're going to use. This will heat up the bowl and help keep the pasta warm while you eat it.
Discard the water just before you put the pasta in the bowl.
Spinach by Simply Recipes
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2 large bunches of spinach, about 1 lb
Olive oil, extra virgin
3 cloves garlic, sliced
Salt to taste
Cut off the thick stems of the spinach and discard. Clean
the spinach by filling up your sink with water and soaking
the spinach to loosen any sand or dirt. Drain the spinach
and then repeat soaking and draining. Put the spinach in a
salad spinner to remove any excess moisture.
Heat 2 Tbsp olive oil in a large skillet on medium high heat. Add the garlic and sauté for about 1
minute, until the garlic is just beginning to brown.
Add the spinach to the pan, packing it down a bit if you need to with your hand. Use a couple
spatulas to lift the spinach and turn it over in the pan so that you coat more of it with the olive
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oil and garlic. Do this a couple of times. Cover the pan and cook for 1 minute. Uncover and turn
the spinach over again. Cover the pan and cook for an additional minute.
After 2 minutes of covered cooking the spinach should be completely wilted. Remove from
heat. Drain any excess moisture from the pan. Add a little more olive oil, sprinkle with salt to
taste. Serve immediately
Simple Sautéed Spinach (or other Leafy Green) by Annie Malka
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1 bunch spinach (or kale or chard)
2-3 cloves garlic, chopped
Sea salt
Lemon (optional)
Clean spinach or other leafy by placing in a sink full of water, agitate, let sit, agitate again. The
dirt will fall and the leaves will float. Spin dry. When using spinach it’s important to remember
that the sweetness is in the stems, so only trim off the end. Chop.
Add chopped garlic to olive oil gently warmed in pan until it just begins to brown. Add the leafy
green (note: if using chard, add the thicker stems first and sauté several minutes before adding
the leaves.) and turn until it is all wilted by the heat. Cover and cook for one minute. Spinach
takes very little time to cook whereas other greens can take a little longer. Season with salt and
(a little lemon zest and a squeeze of lemon – optional) and enjoy.
Baby Spinach is a superfood and is so easy to use. Sauté it with garlic as a side, add some
lemon or lemon zest if you like. Add it to stews or soups. Pulverize it to hide it in tomato
sauces and ground beef including meatloaf or meatballs. Use it raw in salads. Gently wilt it
under hot fish or chicken. Add it to cooked pasta. Sauté and then add eggs for a frittata or
omelet. Roll it in phyllo dough with feta cheese. And if all else fails and you can’t use it within
the week, freeze it to use later. So easy.
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Creamed Spinach Stuffed Tomatoes by Rachael Ray
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1 cup heavy cream
1 tablespoon extra-virgin olive oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
Salt and freshly ground black pepper
2 boxes chopped frozen spinach, defrosted
A few grates nutmeg
2 large beefsteak tomatoes
1/2 cup blue cheese crumbles
Chopped chives, for garnish
Place the cream in a small pot and reduce by half by gently simmering 20 minutes.
Heat a medium skillet with olive oil over medium heat, add onions and garlic, season with salt
and pepper and saute until translucent, 6 to 7 minutes. Drain the spinach by wringing dry in
clean kitchen towel. Separate the spinach with your hands and add to onions and garlic. Season
spinach with nutmeg then stir in the reduced cream. Adjust flavor with salt and pepper.
Preheat broiler. Trim the tops off tomatoes and scoop out the seeds. Stuff tomatoes with
creamed spinach and top each with 1/4 cup blue cheese. Broil to brown the cheese. Garnish the
tomatoes with chives.
Sesame Spinach and Broccoli by Epicurious
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1/2 bunch broccoli (about 1/2 pound)
1 garlic clove
1 tablespoon sesame seeds
1 teaspoon vegetable oil
1/4 teaspoon dried hot red pepper flakes
1 bunch spinach (about 1 pound)
2 teaspoons Asian sesame oil
Cut broccoli into 1-inch flowerets and cut stems lengthwise into 2 x 1/4-inch sticks. Mince
garlic. In a dry 10-inch heavy skillet toast sesame seeds over moderate heat, stirring, until
golden and transfer to a small bowl. In skillet heat vegetable oil over moderate heat until hot
but not smoking and cook broccoli, garlic, and red pepper flakes, stirring occasionally, until
broccoli is crisp-tender, about 7 minutes. Add spinach and cook, stirring, until wilted, about 2
minutes. Remove skillet from heat and toss vegetables with sesame oil, seeds, and salt to taste.
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Sautéed Broccoli and Spinach by FitnessMagazine.com
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3 tablespoons extra virgin olive oil
1 garlic clove, finely chopped
1 onion, finely chopped
3 cups broccoli florets
Kosher salt
4 cups baby spinach
Heat the oil in a medium skillet over medium heat. Cook the garlic for 1 minute. Increase the
heat to medium-high and add the onions; cook, stirring, until translucent, 3 to 4 minutes. *
Add the broccoli, salt, and pepper. Cook the broccoli until almost tender, 6 to 8 minutes, then
add the spinach. Cook, tossing to combine, until the spinach has wilted, about 3 minutes more.
Detox Green Soup Recipe with Broccoli, Spinach and Ginger by GlutenFreeGoddess
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2 cloves of garlic, chopped
2 tablespoons diced onion
1 inch of fresh ginger, peeled and chopped
4 cups fresh broccoli, cut up
1/2 pound of fresh spinach leaves
3 parsnips, peeled, cored, chopped
2 ribs of celery, trimmed, chopped
A handful of fresh parsley, roughly chopped
Fresh water, as needed
Sea salt and ground pepper, to tatse
Lemon or lime juice
Using a large soup pot, heat the olive oil over medium
heat and stir in the garlic, onion, and ginger to season
the oil. Add the broccoli, spinach, parsnips, celery and
parsley, and stir a bit until the spinach wilts and
collapses. Add just enough water to cover the vegetables. Remember the spinach will cook
down quite a bit, so don't add too much water at first. You can always thin the soup later, if you
need to. Bring to a high simmer, cover the pot, and reduce the heat to a medium simmer. Cook
for fifteen minutes or so until the veggies are softened. Use an immersion blender to puree the
soup. Taste test. Does it need brightening? Add a squeeze of citrus.
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Sesame Spinach and Broccoli by Gourmet
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1/2 bunch broccoli (about 1/2 pound)
1 garlic clove
1 tablespoon sesame seeds
1 teaspoon vegetable oil
1/4 teaspoon dried hot red pepper flakes
1 bunch spinach (about 1 pound)
2 teaspoons Asian sesame oil
Cut broccoli into 1-inch flowerets and cut stems lengthwise into 2 x 1/4-inch sticks. Mince
garlic. In a dry 10-inch heavy skillet toast sesame seeds over moderate heat, stirring, until
golden and transfer to a small bowl. In skillet heat vegetable oil over moderate heat until hot
but not smoking and cook broccoli, garlic, and red pepper flakes, stirring occasionally, until
broccoli is crisp-tender, about 7 minutes. Add spinach and cook, stirring, until wilted, about 2
minutes. Remove skillet from heat and toss vegetables with sesame oil, seeds, and salt to taste.
Broccolini with Crispy Lemon Crumbs by Gail Simmons
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2 slices of white bread, torn
2 tablespoons unsalted butter
1/2 teaspoon crushed red pepper
1 teaspoon finely grated lemon zest
Salt
2 bunches Broccolini (8 ounces each), ends trimmed
3 tablespoons extra-virgin olive oil
1 small shallot, very finely chopped
Lemon wedges, for serving
In a food processor, pulse the white bread until large crumbs
form. In a large skillet, melt the butter. Add the bread crumbs and cook them over moderate
heat, stirring constantly, until golden. Remove from the heat. Stir in the crushed red pepper and
lemon zest and season with salt. Transfer the crumbs to a plate to cool. Wipe out the skillet.
Bring a large pot of salted water to a boil. Add the Broccolini and cook until crisp-tender, about
3 minutes. Drain well, shaking off the excess water; pat dry.
In the large skillet, heat the olive oil until shimmering. Add the shallot and cook over moderate
heat, stirring, until lightly browned, about 1 minute. Add the Broccolini, season lightly with salt
and cook, stirring occasionally, until the Broccolini is lightly browned in spots, about 4 minutes.
Transfer the Broccolini to a serving platter and sprinkle the lemony bread crumbs on top. Serve
right away with lemon wedges.
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Make Ahead The lemon crumbs can be stored in an airtight container at room temperature for
up to 2 days.
Emeril's Lemony Roasted Broccoli by PlanetGreen
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12 cups broccoli florets (about 3 heads)
1/4 cup extra-virgin olive oil
1 ½ teaspoons salt, or to taste
Freshly ground pepper
1 cup Panko bread crumbs
1 cup Parmesan cheese
1 teaspoon lemon zest
2-3 teaspoons lemon juice
Preheat oven to 450 degrees F.
Heat a baking sheet greased with 1 tablespoon olive oil in a preheated oven. Toss broccoli with
remaining 3 tablespoons olive oil. In a small bowl combine the salt, pepper, bread crumbs,
Parmesan, lemon zest and lemon juice. Place the broccoli on the preheated baking sheet and
then sprinkle the top with the bread crumb mixture. Roast until the broccoli is tender and
browned, 15 minutes.
Lemon Pepper Broccolini by VeganYumYum
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1 pinch sea salt
1 bunch broccolini, sliced into pieces
1/2 teaspoon red pepper flakes
Lemon juice
Add olive oil, salt, red pepper flakes and a sprinkling of black pepper to a saucepan and place on
medium heat.
Once it's hot, add the broccolini, using tongs to coat the broccolini in the oil and spices. If your
broccolini has slender, tender stems, you can cook it fully this way. If the stems are a little
thicker, you can add a couple tablespoons of water and cover the pan with a lid. This will quicksteam the broccolini, but the water will evaporate off so you won’t have to drain it.
Once the broccolini is bright green and tender but still crisp, squeeze some lemon juice over the
stalks and serve.
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Tuna, Broccolini & Cauliflower Salad with Pine Nut & Anchovy Salsa by Taste.com.au
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5 anchovy fillets, drained
1 garlic clove
2 tbs toasted pine nuts
2 tbs white wine vinegar
1 tbs olive oil
500g cauliflower, cut into small florets
1 bunch broccolini, stalks trimmed, cut
into long florets
185g can tuna in springwater, drained
1/3 cup pitted kalamata olives
1 cup firmly packed flat-leaf parsley leaves
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Very finely chop the anchovies, garlic and 1 tablespoon toasted pine nuts. Place in a bowl with
the vinegar, olive oil and freshly ground black pepper.
Cook the cauliflower florets in a large saucepan of boiling water for 2 minutes. Add the
broccolini and cook for a further 2 minutes. Briefly rinse under cold water to cool slightly, then
drain. Place the warm cauliflower and broccolini in a large bowl with the tuna, olives, parsley
and remaining pine nuts. Pour over the salsa and toss gently. Serve immediately.
Broccolini and Bucatini by Rachael Ray
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Salt
1 pound broccolini or broccoli, trimmed into 3-inch long, thin florets
1 pound bucatini pasta
1 cup Pecorino Romano cheese, plus additional for garnish, freshly shaved or grated
3 tablespoons extra virgin olive oil (EVOO)
1 small Italian red chili pepper or Fresno chili pepper, thinly sliced or 1 teaspoon red
pepper flakes
4 cloves garlic, very thinly sliced or grated
2 tablespoons fresh thyme, finely chopped
Bring a large pot of water to a boil for the pasta. When it comes to a full boil, salt the water and
add the broccolini or broccoli and par-boil for about 3 minutes. Remove the broccolini or
broccoli with a slotted kitchen utensil and cool in an ice water bath, then drain. Add the pasta
and cook to al dente. Heads up: you will need a couple of ladles of starchy cooking water just
before draining the pasta.
Meanwhile, heat the EVOO, three turns of the pan, in a large skillet over medium heat. Add the
chili pepper and garlic and sauté for a couple of minutes. Add the thyme and stir, then add the
broccolini or broccoli and heat through. Add the pasta and cheese and toss with a little starchy
water to combine and coat the pasta. Garnish with additional grated cheese.
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Broccolini & Balsamic Vinaigrette by Barefoot Contessa
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Kosher salt
4 bunches broccolini (1 1/2 pounds)
1/4 cup good olive oil
11/2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
1 teaspoon minced garlic
1/2 teaspoon freshly ground black
pepper
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1 lemon
In a large pot, bring 8 cups of water and 2
tablespoons salt to a boil. Remove and discard
the bottom third of the broccolini stems. If some stems are very thick, cut them in half
lengthwise.
Meanwhile, in a small bowl, whisk together the olive oil, balsamic vinegar, mustard, garlic, 1 1/2
teaspoons salt, and the pepper. When the water comes to a full boil, add the broccolini, return
to a boil, and cook over high heat for 2 minutes, until the stalks are just tender. Drain well and
place in a large bowl. Pour enough dressing over the broccolini to moisten and toss well. Splash
with a generous squeeze of fresh lemon juice, sprinkle with salt, and serve warm or hot.
Broccolini with Kalamata Dressing by FineCooking.com
 1/3 cup pitted Kalamata olives
 1/4 cup lightly packed fresh parsley leaves, plus 1
Tbs. roughly chopped
 1/4 cup mayonnaise
 3 medium cloves garlic, peeled
 Kosher salt and freshly ground black pepper
 2 lb. broccolini, trimmed (4 bunches)
Put the olives, parsley leaves, mayonnaise, garlic, 1/2
tsp. salt, and 1/4 tsp. pepper in a food processor and
pulse into a coarse paste.
Bring a large pot of well-salted water to a boil. Working
in 3 batches, boil the broccolini until tender, about 5 minutes per batch. Drain each batch well
and keep warm in a large bowl covered with foil.
Dab the olive mixture over the broccolini and toss well to combine. Season to taste with salt
and pepper. Transfer to a platter, sprinkle with the chopped parsley, and serve.
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Lime- and Honey-Glazed Salmon with Basmati and Broccolini by Epicurious.com
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1/4 cup fresh lime juice
2 tablespoons finely grated lime peel
2 tablespoons honey
2 tablespoons chopped fresh cilantro plus
additional for sprinkling
4 teaspoons soy sauce
3/4 cup sliced shallots (about 3 large)
1 1/2 cups basmati rice (9 to 10 ounces)
3 1/4 cups (or more) low-salt chicken broth
4 5-to 6-ounce skinless salmon fillets
1 bunch broccolini, bottom inch trimmed, stalks
separated if necessary
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Preheat oven to 450°F. Whisk lime juice, lime peel, honey, 2 tablespoons cilantro, and soy sauce
in small bowl; set aside. Heat oil in large deep ovenproof skillet or casserole (with lid) over
medium-high heat.
Add shallots and sauté until beginning to soften and brown, about 5 minutes. Stir in rice, then 3
1/4 cups broth; bring to boil. Cover skillet tightly with lid; place in oven and bake 10 minutes
(rice will be almost cooked through and most of broth will be absorbed; mix in more broth by
1/4 cupfuls if dry).
Remove skillet from oven. Sprinkle rice lightly with salt. Sprinkle salmon with salt and pepper
and arrange on rice, pressing in lightly.
Tuck broccolini in around fish, with stems anchored in rice. Spoon 1 tablespoon lime mixture
over each salmon fillet. Cover skillet tightly and return to oven; bake until salmon is just opaque
in center and broccolini is crisp-tender, 8 to 10 minutes.
Drizzle remaining lime mixture over fish and rice; sprinkle with additional chopped cilantro and
serve from skillet.
Garlicky Broccolini by Rachael Ray
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1 1/2 pounds broccolini
Coarse salt
2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 to 5 cloves garlic, finely chopped
Trim broccolini of ends. Place 4 to 5-inch long, thin stalks into a skillet and cover with water.
Cover and bring to a boil. Add salt and reduce heat. Simmer broccolini 6 to 7 minutes, until
23
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tender and bright green. Drain the broccolini and return skillet to stove over medium heat. Add
extra-virgin olive oil to pan, then garlic. Cook garlic 2 to 3 minutes. Add broccolini to pan and
coat in garlic and oil then serve.
Velvet chicken with fried almonds and broccolini by Cuisine.com.au
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500-600g skinless chicken breast, sliced into strips
1 litre water
1 tbsp peanut or vegetable oil
2 tbsp peanut or vegetable oil, extra
100g flaked almonds
2 tsp ginger, finely sliced
2 bunches broccolini, blanched
Velvet coating
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1 egg white
1/2 tsp salt
1 tbsp rice wine or dry sherry
1 tbsp cornflour
To coat the chicken, lightly whisk the egg white in a large bowl (do not let it go frothy). Whisk in
the other coating ingredients. Add the chicken strips and mix well. Refrigerate for 30 minutes.
Bring the water and 1 tbsp of oil to boil in a wide pan (a wok is ideal). Add the chicken and keep
stirring, to separate the strips, until the chicken pieces look white (this should take less than a
minute). Tip into a colander and shake off liquid.
Heat half the extra oil in the pan and fry the flaked almonds until golden. Scoop on to paper
towels. Wipe out wok. Heat remaining oil, sear the ginger and then quickly toss the chicken
pieces for about a minute. Add blanched broccolini for a few seconds and then serve. Scatter
almonds over.
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Chicken and Broccolini with Orange Sauce by Rachael Ray
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2 1/4 cups chicken stock, divided
1 cup Texmati rice or white rice
1 small bunch scallions, thinly sliced on an angle
1 large bundle broccolini, trimmed and cut into 2-inch pieces
1 1/2 pounds boneless, skinless chicken, white or dark meat (3 pieces breast or 5 to 6
thighs)
Salt and pepper
3 tablespoons high-temperature cooking oil, such as canola, safflower or peanut,
divided
1 inch ginger root, grated or finely chopped
3 to 4 cloves garlic, finely chopped
1/3 cup Tamari, soy or low-sodium soy sauce
1/2 cup orange marmalade
Bring 1 3/4 cups stock to a boil. Stir in rice, cover, reduce heat to simmer and cook 15-18
minutes until tender. Add the scallions and fluff with a fork.
Bring a few inches of water to a boil for the broccolini.
Meanwhile, thinly slice thighs or, if using breast meat, butterfly each breast into cutlets, then
thinly slice. Season sliced chicken with salt and pepper.
To boiling water, add some salt and broccolini. Parboil the broccolini for 3-4 minutes then drain,
run under cool water and reserve.
Heat 2 tablespoons of oil in large nonstick skillet over high heat. To the very hot pan, add
chicken and stir-fry until golden, no more than 5 minutes. Remove chicken to a plate and
reserve. Add remaining tablespoon of oil to the pan, along with the ginger and garlic. Stir 30
seconds then add soy, marmalade and remaining 1/2 cup stock. Add chicken and broccolini
back to pan to heat until sauce is thickened.
Serve chicken and broccolini over rice.
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Pistachio Arugula Pesto with Penne and Sauteed Broccolini by VeganYumYum
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8 Stalks Broccolini
2 Cups Dry Penne
2 Tbs Olive Oil
Pepper
1/2 tsp Balsamic Vinegar
1 Pinch Salt
Pistachio Arugula Pesto – Serves four
1/2 Cup Roasted, Unsalted Pistachios
2 Tbs Sweet White Miso
1 Pinch Salt
2 Cups Arugula
4-5 Tbs Olive Oil
Fresh Cracked Pepper
Start heating your water. Place pistachios in the bowl of a food processor with salt and miso
and pulse 4 times for 1 second per pulse. Roughly chop arugula and add it to the top. Drizzle in
olive oil. Do not finish processing until pasta is completed.
Cook your pasta. A few minutes before pasta is finished, heat 2 tablespoons olive oil in a saute
pan until over medium until fairly hot but not smoking. Trim any dry ends off the broccolini but
leave a long stalk. Add it to the hot pan with a pinch of salt. Let cook on one side for 1-2
minutes, or until browned, then turn with tongs to cook another side. When broccolini is bright
green and tender crisp, turn off heat and add vinegar, tossing vigorously to coat.
Blend the pesto until well combined, but you should still be able to see chunks of pistachios and
arugula.
Drain and toss pasta with 1/2 cup of pesto (you’ll have some left over). Plate and layer
broccolini stalks on top. Serve immediately.
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Broccolini and Spinach with Garlic, White Beans,
Tomatoes and Parmesan by RachelsBite.blogspot.com
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3 Tbsp. olive oil, divided
2 gloves garlic, minced
8 cups baby spinach
1 1/2 lb. broccolini
1 tsp. red pepper flakes
1 pint grape tomatoes
1 14-oz. can cannellini beans, rinsed and
drained
1/4 cup grated Parmesan cheese
Heat 2 Tbsp. oil in a wok over medium-high heat. Saute garlic until it sizzles, the add the
broccolini and red pepper flakes. Saute about 7 minutes or until broccolini is tender but crisp.
Transfer broccolini from wok to plate. Add spinach to wok. Saute, tossing constantly, until
spinach is wilted. Transfer spinach to serving plate. Place broccolini on top of spinach.
Add remaining 1 Tbsp. oil to wok. Add tomatoes and cook 5 to 7 minutes, or until skins brown
and tomatoes begin to split, stirring occasionally. Stir in white beans and cook 2 to 3 minutes, or
until heated through. Spoon tomato-bean mixture on top of broccolini. Sprinkle Parmesan on
top.
Broccolini & Spinach Pizza with Gorgonzola Sauce by AlbionCooks.blogspot.com
 Pizza Dough
 Baby Spinach
 Broccolini
 Gorgonzola Cheese
 Butter
 Flour
 Milk
 Salt, Black Pepper
 Pine Nuts
I used (store bought) pizza dough. Iwilted the baby spinach by putting it in a colander and
pouring boiling water over it. I then squeezed out the excess liquid, chopped the spinach, then
squeezed out even more liquid until it was quite dry. This went on top of the dough.
I parboiled the broccolini (thick stems removed) for 1-2 minutes, drained, then rinsed with cold
water.
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The Gorgonzola sauce was 1-1/2 tsp butter, melted in a pan, 1-1/2 tsp flour, mixed in with the
butter and cooked until frothy, 2-3 TBSP milk, mixed in over medium heat, and water to get a
more liquid consistency. I used half of this sauce on top of the spinach and spread it out with
the back of a spoon. I then added the broccolini and topped with the remaining half of the
sauce. Added salt and pepper and brushed the edge of the dough with olive oil. A slim handful
of pinenuts on top. Baked on a pizza stone at 450F degrees for 11 minutes.
Dijon Roasted Potatoes and Broccolini by StolenMomentsCooking.com
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1/3 c. olive oil
1/4 c. Dijon mustard
4 – 6 large red skinned potatoes
Salt and pepper, to taste
1/2 lb. broccolini
Combine olive oil and Dijon mustard in a small bowl. Whisk until combined. Refrigerate until
using.
Wash potatoes and cut each into 6 wedges. Place in a large bowl and season to taste with salt
and pepper; toss to combine. Pour all but 2 tablespoons of the oil/mustard combination on top
and stir until potatoes are coated. Spread onto a foil lined baking sheet and bake at 375
degrees for 30 minutes.
Toss broccolini with remaining oil/mustard mixture. Remove potatoes from the oven after
they’ve cooked for 30 minutes and add broccolini throughout. Return to oven and bake about
10 more minutes, until potatoes and broccolini are tender.
Potato Salad by Simply Recipes
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2 lbs of white new potatoes or Russet potatoes with skins on
3/4 cup sour cream
1/4 cup mayonnaise
1/2 cup thinly sliced green onions
1/2 cup chopped celery
1/4 cup parsley
2 dill pickles, chopped into 1/4 in cubes
6 slices of bacon, cooked and crumbled
Coarse salt
Freshly ground pepper
In a large pot, cover potatoes with salted water. Bring to a boil; reduce heat. Simmer until
potatoes are tender when pierced with the tip of a sharp knife, 20-30 minutes. Drain well. Note
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that you keep the skins on the Russets if you are using those in order for the potatoes to hold
their form better while cooking. Once the potatoes have cooled, cut into 3/4 inch chunks (if you
are using Russets, carefully remove the skins first).
In a large bowl, whisk together the sour cream, mayonnaise; sprinkle and whisk in some salt
and pepper. Add the potatoes and use a rubber spatula to gently fold to combine. Season some
more with salt and pepper. Cover; refrigerate for at least 1 hour and up to one day.
When preparing to serve, gently fold in the rest of the ingredients - green onions, celery,
parsley, pickles, and bacon. Salt and pepper to taste. Garnish with a few sprigs of parsley.
Cucumber and Tomato Salad by Rachael Ray
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1/2 English or seedless cucumber, diced
2 vine ripe tomatoes, diced
Handful flat-leaf parsley, chopped
1/2 medium red onion, chopped
2 tablespoons red wine vinegar, a couple of splashes
3 tablespoons extra-virgin olive oil, eyeball it
Salt and pepper
Combine all ingredients in a bowl. Dress with vinegar and oil, salt and pepper, to your taste.
Cucumber & Celery Salad by RealSimple.com
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1/4 cup nonfat yogurt (preferably Greek)
1 tablespoon white wine vinegar
kosher salt and black pepper
2 Kirby cucumbers, thinly sliced on the diagonal
2 ribs celery, thinly sliced on the diagonal
1/4 cup fresh flat-leaf parsley
In a large bowl, whisk together the yogurt, vinegar, and 1/4 teaspoon
each salt and pepper. Add the cucumbers, celery, and parsley and toss to combine
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Thai Cucumber Salad by cookincanuck.blogspot.com
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1 English/European cucumber
1/2 small red onion, cut into half-moon
slices
1 1/2 tbsp fish sauce
1 1/2 rice vinegar
1 tbsp sugar
1 red chili, minced or 1/2 tsp crushed red
chile flakes
1/4 cup chopped fresh cilantro
3 tbsp crushed peanuts
Peel 1-inch strips, alternating with unpeeled
strips, on an English/European cucumber. Cut the cucumber in half lengthwise and then in 1/4inch slices, on the diagonal. Place the cucumber slices in a serving dish, along with half-moon
slice from half of a red onion.
In a small bowl, combine fish sauce, rice vinegar, and sugar. Stir well until the sugar is dissolved.
Add the red chili or dried chile flakes. Just before serving, toss the cucumber and onion mixture
with the dressing. Top the salad with the chopped cilantro and crushed peanuts. Toss well and
serve.
Asian Cucumber Salad by MyRecipes.com
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3/4 cup seasoned rice vinegar
1/4 cup water
1 tablespoon sugar
1 tablespoon minced garlic
1 tablespoon lite soy sauce
1 teaspoon sesame oil
1/2 teaspoon freshly ground pepper
2 large cucumbers, peeled and sliced
2 tablespoons sesame seeds, toasted
Stir together first 7 ingredients in a large bowl. Add cucumbers, tossing to coat. Cover and chill
1 hour. Add sesame seeds, and toss; serve immediately.
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Thai Cucumber Salad
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3 tablespoons mirin rice wine vinegar
1 teaspoon fish sauce
2 tablespoons honey
pinch of red pepper flakes
2 scallions chopped
1 small handful chopped cilantro
1 cucumbers, sliced thinly
Pour into salad bowl: vinegar, fish sauce, honey and pinch of red pepper flakes. Whisk until
combined. Add thinly sliced cucumbers, chopped cilantro, and scallions and toss in dressing.
Thai cucumber and shrimp salad by ChezPim.com
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2 large cucumbers (about 2 cups)
2/3 lbs shrimp, preferably shells on (optional, but remember to add more cucumber if
you're not using any protein at all)
about 1/4 cup of roughly chopped
Vietnamese Perilla (use more or less to
taste)
about 1/4 cup cilantro leafs (ditto)
1 cup of shallots, cut into thin slices
1/4 cup of coconut flakes (desiccated
coconut)
For the dressing
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about 1/4 cup fish sauce
3 tablespoons lime juice
about 2 tablespoon rice vinegar
about 1 tablespoon of palm sugar (white sugar will do just fine, but start with only 1/2
tablespoon)
5-10 Thai bird-eye chilli, chopped (to taste)
In a small pot, add 1/2 cup of water and the shrimp. Place the pot with the lid on over high
heat, bring it to a boil. As soon as the water comes to a full boil, turn the heat off and let the
steam finishes the cooking for a couple more minutes. Drain the water and let the shrimp rest
until they are cool enough, then peel and devein them and set aside.
Peel, seed, and cut the cucumbers into thin slices.
Place a dry wok over low heat, add the coconut flakes and stir constantly until they are evenly
brown. Set aside. Wipe the wok clean, add 1 1/2 cup of frying oil into it and place it over
31
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medium heat. When the oil is hot, add the shallot slices and fry, stirring occasionally, until
brown and crisp. Be careful not to over cook them. Fish out the fried shallots from the pan
ontp a plate lined with paper towel and set aside. You can strain the oil and keep it for another
use. The perfumed oil will be perfect for a stir-fry, for example.
To make the dressing, first you nuke the palm sugar (in a bowl in the microwave) for 20-30
seconds just to melt it and make it easier to blend with the other ingredients. Then add the fish
sauce, stir to blend. Add the lime juice, then the rice vinegar. Taste it and see if you need more
acidity, if so, add more rice vinegar to taste. Add the chopped chilli.
In a salad bowl, add the shrimp and cucumber slices. Reserve a bit of the fried shallots,
coconut, and the herbs for garnish. Dump the rest into the salad bowl. Pour in about 2/3 of
the dressing, toss well. Taste it and see if you'd like a bit more dressing, then add more as
needed. Sprinkle the reserved shallots, coconut, and herbs and serve.
Chinese Cucumber Salad by ChineseFood.About.com
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5 pickling cucumbers (about 1 1/4 pounds)
2 teaspoons salt
3 tablespoons red wine vinegar
1 tablespoon light Chinese soy sauce
1 1/2 teaspoons Asian sesame oil
2 1/2 tablespoons brown sugar
1 teaspoon minced fresh gingerroot, or to taste
1/2 teaspoon red pepper flakes, or to taste
Traditionally, Chinese cucumber salad is made by heating cucumbers in a spicy mixture of
sesame oil, chili peppers, and Szechuan peppercorns. In this quick and easy recipe for cucumber
salad, cucumbers are tossed in a red wine vinegar dressing spiked with minced ginger and chili
flakes.
Note: If you find the sesame flavor a little too strong, reduce it to 1 teaspoon.
Cut the ends off the pickling cucumbers. Cut in half, then lengthwise into quarters, and into
strips about the width of French fries. Place the cucumber strips in a colander and sprinkle the
salt over. Let the cucumbers sit for 30 minutes.
Note: I find that weighing down the cucumbers during salting so they release more water keeps
them crisp and helps prevent a watery dressing from collecting at the bottom of the bowl. I
used 2 resealable plastic bags about 3/4 full with water; you can also use a saucer. Pat dry with
paper towels to remove the excess water. While the cucumbers are desalting, make up the
dressing: Whisk together the red wine vinegar, soy sauce, Asian sesame oil, brown sugar, fresh
gingerroot, and red pepper flakes. Lay out the cucumber strips in a dish and pour the dressing
32
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over. Cover with plastic wrap and chill the cucumbers for 4 hours or overnight. Serve the
cucumber salad cold.
Tzatziki by Ina Garten
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1 pound (1 pint) plain yogurt (whole milk or low fat)
1 hothouse cucumber, unpeeled and seeded
1 tablespoon plus 1/2 teaspoon kosher salt
1/2 cup sour cream
1 tablespoon Champagne vinegar or white wine vinegar
2 tablespoons freshly squeezed lemon juice (1 lemon)
1 tablespoon good olive oil
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced fresh dill
Pinch freshly ground black pepper
Place the yogurt in a cheesecloth or paper towel-lined sieve and set it over a bowl. Grate the
cucumber and toss it with 1 tablespoon of kosher salt; place it in another sieve, and set it over
another bowl. Place both bowls in the refrigerator for 3 to 4 hours so the yogurt and cucumber
can drain.
Transfer the thickened yogurt to a large bowl. Squeeze as much liquid from the cucumber as
you can and add the cucumber to the yogurt. Mix in the sour cream, vinegar, lemon juice, olive
oil, garlic, dill, 1/2 teaspoon salt, and pepper. You can serve it immediately, but I prefer to allow
the tzatziki to sit in the refrigerator for a few hours for the flavors to blend. Serve chilled or at
room temperature.
Tatsoi is an Asian green that is super nutritious. It can be enjoyed raw in salads, added to
stews, sautéed, anyway you’d prepare a leafy green or substitute it in any recipe calling for bok
choy.
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Hanoi Noodle Soup with Chicken, Baby Tatsoi, and Bok Choy by Saveur.com
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8 cups Chicken Stock
2 tbsp. coarsely chopped fresh ginger
3 cloves garlic, peeled
1⁄2 cup fresh cilantro leaves
1⁄2 cup fresh mint leaves
2 whole chicken breasts, bone in
1 lb. bok choy, chopped
1⁄4 lb. 1⁄2"-wide bahn pho (Vietnamese rice noodles)
3 tbsp. finely chopped scallions
4 oz. baby tatsoi
Tuong Ot Toi (Vietnamese hot sauce)
In a medium stockpot, bring chicken stock to a simmer over medium heat. Add ginger, garlic,
1⁄4 cup each of the cilantro and mint leaves, and chicken. Simmer until chicken is cooked
through, about 30 minutes.
Remove chicken and allow to cool. Tear each breast into about 6 pieces, discard bones. Strain
broth and return to pot over low heat. Add bok choy and simmer 5–10 minutes.
Soak noodles in hot water until softened, 5–10 minutes. Cook noodles in boiling water until
tender, about 3 minutes. Drain and rinse well with cold water.
Divide noodles among six bowls. Add chicken pieces, scallions, remaining 1⁄4 cup each mint and
cilantro, and tatsoi. Pour hot broth and bok choy over top. Serve with Tuong Ot Toi.
Sautéed Tatsoi by FruitGuys.com and Tastebook.com
 1 small head of tatsoi, leaves cut away from bulb,
rinsed and dried
 1 small red onion, sliced or chopped
 1 tablespoon sugar
 1 tablespoon olive oil
 2 tablespoons champagne vinegar
 Wedge of lemon
 Salt and freshly ground pepper to taste
Combine onion, sugar, and vinegar in a mixing bowl. Let
stand for 30 minutes. In a large skillet, heat oil over medium heat; add onion mixture. Sauté for
1–2 minutes. Add tatsoi, and sauté for 3–5 more minutes, until the leaves begin to wilt. Add
salt and pepper to taste. Drizzle with a little lemon juice and serve.
34
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Gingery Sauteed Tat-Soi with Tofu Steaks by FoodBlogga.blogspot.com
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2 tablespoons soy sauce
1/4 teaspoon rice vinegar
2 teaspoons brown sugar
2 teaspoons lime juice
2 teaspoons minced fresh ginger
1/4 teaspoon cayenne pepper
6 ounces extra firm tofu, cut into "steaks"
1 tablespoon sesame oil, divided
2 small bunches of tat-soi
1-2 teaspoons toasted sesame seeds
In a small bowl whisk all ingredients from soy sauce through cayenne pepper.
In a large skillet over medium high heat, add 2 teaspoons sesame oil. Add tofu steaks; cook for
5-7 minutes per side, or until golden brown. Remove from skillet. Add remaining 1 teaspoon
sesame oil to skillet; add tat soi; once wilted, add sauce. Reduce heat to medium-low, and cook
just until sauce slightly thickens.
Divide greens on plates. Top with half of the tofu. Drizzle with remaining sauce, and sprinkle
with sesame seeds. Serve immediately.
Browned Butter Pasta with Tatsoi by
AppetiteForChina.com
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Your pasta of choice, preferably curved or with
ridges
1/2 stick unsalted butter
Salt and pepper
Leaves of 2 to 3 bunches of tatsoi, rinsed
1/2 cup chopped sage
Freshly grated parmesan
Lemon wedges, optional
Cook pasta to al dente in salted water.
When pasta almost done, melt butter in a skillet. Swirl the butter in the pan as it foams. (At this
point, remove pasta from the heat and drain well in a colander.) When butter begins to brown,
toss in pasta and mix to coat with butter. Salt and pepper to taste. Add tatsoi and sage and
cook until slightly wilted, about 1 to 2 minutes. Plate and serve immediately with grated
parmesan and lemon wedges on the side.
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Chilled Wilted Tatsoi Salad with Sesame-Ginger Dressing by Kalyn’s Kitchen
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10-12 ounces Tatsoi leaves
sesame seeds, for garnish
Dressing:
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2 T soy sauce (I used Tamari)
1 T rice vinegar (not seasoned)
1 tsp. grated ginger root
1 tsp. sugar
1/2 tsp. Sriracha (or other types of Asian hot
chile sauce would work)
fresh ground black pepper to taste
Bring a large pot of salted water to a boil, and fill another bowl with cold water and a handful of
ice cubes. Wash Tatsoi leaves (I used a salad spinner) and cut into thick strips. Dump Tatsoi into
boiling water, time for exactly one minutes, then drain immediately into colander and dump
into bowl with ice water. (I used used the salad spinner again for the ice water.)
While Tatsoi is cooling in ice water, get a plastic bowl with a tight fitting lid that's large enough
to hold all the Tatsoi. Mix dressing ingredients in this bowl, then drain Tatsoi well and add to
dressing. Chill in the refrigerator an hour or more, turning bowl over a few times so Tatsoi
remains coated with the dressing.
To serve, use tongs or a slotted spoon to remove Tatsoi from bowl and arrange on serving
plates. Toast sesame seeds for 1-2 minutes in a dry pan and sprinkle over salad. (If using a
mixture, the black seeds burn more quickly than the white ones.) Serve immediately.
Wilted Asian Greens by PlanetGreen.Discovery.com
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¼ cup rice vinegar (not seasoned)
3 tablespoons soy sauce
2 ½ teaspoons sugar
1 ½ teaspoons finely grated peeled fresh ginger
1 ½ teaspoons Asian sesame oil
6 cups pea shoots or pea sprouts (3 oz)
6 cups tatsoi (3 oz)
6 cups mizuna (3 oz)
Heat vinegar, soy sauce, sugar, ginger, and sesame oil in a small saucepan over moderately
low heat, stirring, until sugar is dissolved (do not let boil). Pour hot dressing over greens in a
large bowl and toss well. Serve immediately.
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Grilled Halibut with Tatsoi and Spicy Thai Chiles by Bon Appétit
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5 tablespoons sugar
5 tablespoons fish sauce*
1/4 cup water
3 tablespoons fresh lime juice
2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
2 Thai bird chiles with seeds or 1/2 large jalapeño chile
with seeds, minced
1 small carrot, peeled, cut into matchstick-size strips
4 6- to 7-ounce halibut fillets
3 tablespoons vegetable oil, divided
1 shallot, thinly sliced
3/4 pound tatsoi or baby spinach (about 12 cups packed)
Mix first 7 ingredients in medium glass bowl. Season sauce to taste with salt and pepper. (Sauce
can be prepared 2 days ahead. Cover and refrigerate.)
Prepare barbecue (medium-high heat). Place carrot in medium bowl. Cover with ice water. Let
stand 15 minutes, then drain well. Brush fish on all sides with 2 tablespoons oil. Sprinkle with
salt and pepper. Grill until just opaque in center, about 4 minutes per side.
Meanwhile, heat 1 tablespoon oil in large nonstick skillet over medium heat. Add shallot; stir 1
minute. Add tatsoi; sprinkle with salt. Toss until tatsoi is wilted but still bright green, about 2
minutes; divide among 4 plates.
Place fish atop tatsoi. Sprinkle each fillet with carrot; drizzle each with 2 tablespoons sauce.
Serve, passing remaining sauce separately.
Roasted Chicken with Mashed Carrots and Tah Tsai by JamieOliver
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1 Organic Free Range Chicken (Giblets as well)
1 White Onion
4 Large Carrots
1 Tah Tsai
1/2 Cup Red Wine
Approx• 4 Tbsp Butter
Approx• 12 Sage Leaves
Sea Salt and Black Pepper
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First prepare the chicken by rubbing a few bits of butter under the skin of the breasts. Then lay
a few sage leaves under the breasts as well. Rub the chicken with a little olive oil and season
the whole bird with sea salt and ground pepper. Prepare a roasting tray with quartered onion
and the carrots chopped into thumb sized bits and all of the chicken giblets. Throw a couple
sage leaves in the bottom and pour in about 1/3 of the wine. Set the bird on top and roast it at
350 degrees (Fahrenheit) for 1 1/2 hours.
After the bird is done roasting, set it aside on a dish and throw the roasting pan on the stove.
Put on high and add in the remaining wine and sage leaves. Start smashing all the giblets
(except for neck and heart), carrots, and onion. I like to leave it somewhat chunky. At this point
chop your tah tsai into approximately inch wide pieces and throw it into the roasting dish. Stir it
around and throw in the butter, salt and pepper to taste. To serve it I removed all of the
chicken meat from the bone and tossed it with the tah tsai; that way you can put the remainder
of the chicken in a pot and start some broth.
Tatsoi Wilted in Mustard Dressing by Washington Post from "Vegetables from Amaranth to
Zucchini" by Elizabeth Schneider
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About 1 pound tatsoi
2 scallions
2 tablespoons lemon juice
1 teaspoon Dijon mustard
Â¼ teaspoon kosher salt
Trim tatsoi bases to separate leaves. Rinse in several changes of water, inspecting for grit. Dry
thoroughly.
Clean scallions and trim root. Separate lighter colored bulb and darker green tops. Mince bulbs
and thinly slice greens. Mix bulbs with lemon juice, mustard and salt, stirring to dissolve salt.
Blend in oil.
Pour dressing into a very wide skillet set over moderate heat. Add leaves and turn to coat with
dressing (tongs are most efficient). Cook until leaves almost wilt but stems retain crunch, about
2 minutes. Add scallion greens and toss. Arrange on a platter, lined up like asparagus. Pour any
remaining dressing on top.
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Tatsoi and Warm Scallop Salad with Spicy Pecan Praline by Gourmet
For praline
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1/3 cup pecans, chopped fine
1/2 teaspoon salt
1/8 teaspoon cayenne, or to taste
3 tablespoons sugar
3/4 pound sea scallops
1 tablespoon all-purpose flour
3/4 teaspoon salt
3/4 teaspoon ground cumin
1/8 teaspoon cayenne
1/2 tablespoon unsalted butter
3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
3/4 teaspoon Dijon mustard
1 large firm-ripe avocado (preferably California)
7 cups tatsoi (thick, spoon-shaped Asian greens) or baby spinach leaves, washed well
and spun dry
Make praline: In a bowl stir together pecans, salt, and cayenne. In a dry small heavy skillet or
saucepan cook sugar over moderate heat, stirring with a fork, until melted and cook, without
stirring, swirling skillet or pan, until a golden caramel. Add pecan mixture and stir to coat nuts
with caramel. Spoon praline onto a sheet of foil and cool. Transfer praline to a cutting board
and chop fine. Praline can be made 3 days ahead and kept in an airtight container.
Remove tough muscle from side of each scallop if necessary and halve any large scallops. On a
sheet of wax paper combine flour, salt, cumin, and cayenne and dip flat sides of each scallop
into mixture to coat, knocking off excess. In a skillet heat butter and olive oil over moderately
high heat until foam subsides and sauté scallops, flat sides down, until golden and just cooked
through, about 2 minutes on each flat side. Remove skillet from heat and cool scallops slightly.
In a large bowl whisk together lemon juice , extra-virgin olive oil, mustard, and salt and pepper
to taste until emulsified. Peel and pit avocado and cut into 1/2-inch-thick wedges. Cut wedges
in half crosswise and add to dressing. Add scallops with any liquid remaining in skillet, tatsoi or
spinach, and praline and gently toss to coat.
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The Sweet Mini Peppers are great sliced for a salad or a crudite platter. Use them as you would
sweet bell peppers. Slice thinly and use in salads, stir-fries,
chutneys, frittatas. Try slicing them thinly and mixing with
onions, vinegar as a sour topping to fish or salad. But best to
take advantage of their shape and size which is ideally suited
for stuffing.
As per BlogChickABowWow: Stuffed Mini Peppers with
Cheese
Grill the peppers until they become soft and slightly charred. Remove the peppers from the
grill, and cut off the top - about 1/4" - and stuff with goat cheese. Put the peppers on a piece a
foil, and return them to the grill for about a minute until the cheese is hot and melty.
Stuffed Sweet Mini Peppers by MyRecipes.com
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1 onion (about 6 oz.), peeled and diced
About 3 tablespoons olive oil
1/2 cup long-grain white rice
1/4 cup pine nuts
About 1 cup fat-skimmed chicken broth or vegetable broth
1 dried bay leaf (3 to 4 in. long)
1/2 teaspoon dried thyme
Salt
12 to 15 sweet mini-peppers (each 3 to 4 in. long; red, yellow, or orange), halved
lengthwise and seeded
In an 8- to 10-inch frying pan over high heat, stir onion in 1 1/2 tablespoons olive oil often until
lightly browned, 5 to 6 minutes. Add rice and pine nuts and stir until some of the rice is opaque
and nuts are slightly browned, 2 to 3 minutes. Add broth, bay leaf, and thyme; stir, then cover.
When boiling, turn heat to low and simmer, stirring occasionally, until rice is tender to bite,
about 15 minutes; add 2 to 4 more tablespoons broth if liquid is absorbed before rice is tender.
Remove from heat. Add salt to taste.
Lay half the pepper halves side by side, cut side up, in a shallow 8- by 12-inch casserole or pan.
Mound rice filling equally in peppers, using it all. Lay remaining pepper halves, cut side down,
on rice filling, matching sizes and shapes to bottom halves. Drizzle peppers with 1 1/2 to 2
tablespoons olive oil.
Bake in a 375º regular or convection oven until peppers are soft and slightly browned, about 30
minutes. With a wide spatula, transfer filled peppers to a platter or plates. Serve hot, warm, or
at room temperature.
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Roasted Mini Bell Peppers Stuffed with Spinach, Feta and Bacon adapted from Bon Appetit by
TheKitchensInkRecipes
24-36 miniature bell peppers, halved and cored
3 tablespoons extra virgin olive oil, divided
salt and pepper
8 bacon slices
1 cup chopped onion
1 10-ounce package chopped frozen spinach,
thawed, squeezed dry
4 ounces feta cheese, crumbled (about 3/4 cup)
4 ounces cream cheese, room temperature
1/4 teaspoon dried crushed red pepper
Preheat oven to 375°F. Toss the pepper halves in 2 tablespoons of olive oil. Arrange cut side up
on a foil-lined baking sheet. Sprinkle with salt and pepper. Roast for 20 minutes. Turn the
peppers over and roast for 5-15 minutes.
Cook the bacon. Set aside to cool slightly. Crumble.
Heat 1 tablespoon olive oil in a medium skillet. Add the chopped onion and sauté about 5
minutes. Transfer to medium bowl and cool; mix in bacon, spinach, feta, cream cheese, and
crushed red pepper. Season filling to taste with salt and pepper.
Spoon about one tablespoon of filling into each pepper cavity. (Filled peppers can be prepared
1 day ahead. Cover and refrigerate.)
Herbed Cheese Mini Peppers by HeartHealthyOnline
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10 red, yellow, and/or orange miniature sweet peppers (6 to 8 ounces total)
1 8-ounce package reduced-fat cream cheese (Neufchatel), softened
1 to 2 tablespoons chopped fresh oregano, rosemary, tarragon, or thyme, or 1/2 to 1
teaspoon dried oregano, rosemary, tarragon, or thyme,
crushed
Finely shredded lemon peel (set aside)
1 tablespoon lemon juice
1 tablespoon milk
Milk (optional)
Fresh oregano leaves (optional)
Halve each sweet pepper lengthwise. Remove the seeds; set
peppers aside. In a small bowl, stir together cream cheese, the chopped or dried herb, lemon
juice, and the 1 tablespoon milk. Stir in additional milk, if needed to reach piping consistency.
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Pipe or spoon cream cheese mixture into pepper halves. Sprinkle cream cheese mixture with
lemon peel. If desired, garnish with oregano leaves. Cover and chill for up to 4 hours.
Herbed Feta Stuffed Mini Peppers by RecipeZaar
•
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•
•
•
•
•
•
1 lb miniature red bell pepper or orange bell pepper or yellow bell pepper
1 1/2 cups crumbled feta cheese
2 tablespoons sherry wine
1/3 cup finely grated parmesan cheese
1/2 teaspoon minced dried basil or 1 tablespoon minced fresh basil
1/4 teaspoon cumin
1/4 teaspoon dried ancho chile powder
1/2 teaspoon garlic powder
1/4 teaspoon salt or salt or seasoning salt, to taste (I use Johnny's)
Cut the tops off the mini bell peppers and take out the seeds and larger white veins; rinse out
with water, then set aside.
Put the crumbled feta cheese in a bowl and add the sherry; toss to coat. Mix together well the
remaining ingredients in a separate bowl, then add the mixture to the feta cheese and toss to
mix them all well.
Spray a large casserole dish (I use a large oval white Corning Ware) with an olive oil mister or
pan spray.
Preheat oven to 350 degrees F.
Stuff each mini bell pepper with the herbed feta mixture, making sure there's a good amount of
feta in each pepper; place peppers in the casserole dish. When all peppers are stuffed, place
cover on casserole dish and bake in oven for 30 to 45 minutes until peppers are nice and soft
and the cheese is melted.
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Stuffed Sweet Mini-Peppers by MyRecipes.com
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1 onion (about 6 oz.), peeled and diced
About 3 tablespoons olive oil
1/2 cup long-grain white rice
1/4 cup pine nuts
About 1 cup fat-skimmed chicken broth or vegetable broth
1 dried bay leaf (3 to 4 in. long)
1/2 teaspoon dried thyme
Salt
12 to 15 sweet mini-peppers (each 3 to 4 in. long; red, yellow, or orange), halved
lengthwise and seeded
In an 8- to 10-inch frying pan over high heat, stir onion in 1 1/2 tablespoons olive oil often until
lightly browned, 5 to 6 minutes. Add rice and pine nuts and stir until some of the rice is opaque
and nuts are slightly browned, 2 to 3 minutes. Add broth, bay leaf, and thyme; stir, then cover.
When boiling, turn heat to low and simmer, stirring occasionally, until rice is tender to bite,
about 15 minutes; add 2 to 4 more tablespoons broth if liquid is absorbed before rice is tender.
Remove from heat. Add salt to taste.
Lay half the pepper halves side by side, cut side up, in a shallow 8- by 12-inch casserole or pan.
Mound rice filling equally in peppers, using it all. Lay remaining pepper halves, cut side down,
on rice filling, matching sizes and shapes to bottom halves. Drizzle peppers with 1 1/2 to 2
tablespoons olive oil.
Bake in a 375º regular or convection oven until peppers are soft and slightly browned, about 30
minutes. With a wide spatula, transfer filled peppers to a platter or plates. Serve hot, warm, or
at room temperature.
Feta Stuffed Mini Peppers by CookingJunkies.com
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4 oz spinach
8 oz feta, crumbled
28 miniature peppers
Preheat oven to 375Â°F. Thoroughly wash spinach and remove stems; cut leaves into thin
strips.* In a large bowl, combine the spinach and feta cheese. Cut a thin slice from the top or
side of each of the sweet peppers. Use the handle of a spoon to scoop seeds from sweet
peppers. Stuff sweet peppers with feta mixture, mounding feta mixture slightly. Place stuffed
sweet peppers in a 3-quart rectangular baking dish, stuffed sides up. Bake, uncovered, for 18 to
20 minutes or until sweet peppers are slightly soft.
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Feta Stuffed Roasted Mini Bell Peppers... Meze(or Mezze) by
HomeCookingInMontana.blogspot.com
15-20 mini bell peppers
1 garlic clove
1/4 cup olive oil
2-3 TBS cider vinegar
crumbled feta cheese
kalamata olives
chives or parsley
Place peppers on skewers or if you don't
have any directly on a hot grill. Place the
grilled peppers in a bowl and cover with
plastic wrap. This will steam them and then
you can peel them easier. When they have cooled enough to handle, peel the charred skin. Cut
tops off and place the peppers in a dish. Pour some olive oil(you may need more or less)
vinegar, garlic, salt, and pepper. Mix to combine. Place some crumbled feta cheese in each bell
pepper. Sprinkle with some chives/parsley and some kalamata olives.
OVEN ROAST MINI BELL PEPPERS by SimpleRecipes.me
2~3 lb of mini bell peppers, yellow, red
and orange
10~15 garlic cloves (you can cut on the
amount if you are not a garlic fan)
1~2 tablespoon olive oil
1 teaspoon dry oregano
1 teaspoon dry parsley
1 teaspoon dry basil
Salt and pepper to taste
Remove the seeds and the stem from the
peppers, peel the garlic and slice. In a big
bowl mix all the ingredients together by
gently tossing the peppers. Place the peppers in an oven safe dish for 20~25 minutes at 350F.
Let is cool and serve. On my salad, I just add a little balsamic vinegar since the peppers already
have olive oil, salt and pepper, it makes a good salad look even better.
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Country Pear Cobbler by SouthernFood.com
Filling:
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3/4 cup firmly packed brown sugar
3 tbsp all-purpose flour
1/8 tsp. salt
1/8 tsp. ground nutmeg
Dash of cloves
2 tbsp lemon juice
6 to 8 medium pears, peeled, cored, and thinly sliced
Topping:
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1 cup all purpose flour
2 tbsp sugar
1 tsp baking powder
1/2 tsp. baking soda
1/2 cup buttermilk
3 tbsp. margarine or butter, melted
1 tbsp. sugar, if desired
Light Cream, if desired
Combine all of the filling ingredients, except pears, in large skillet. Stir in sliced pears. Cook over
medium heat for about 5 minutes, or until hot and bubbly, stirring gently. Remove from heat
and set aside.
Make topping. Place flour, sugar, baking powder, and baking soda in mixing bowl. Beat on low
speed of electric mixer for about 30 seconds. Add buttermilk and melted margarine. Continue
to mix on low speed about 30 seconds, or just until blended.
Pour hot filling into 8-or 9- inch baking pan. Top evenly with large spoonfuls of topping. Sprinkle
with 1 tablespoon sugar, if desired. Bake at 375° for 30 to 35 minutes, or until pears are tender
and bubbly and topping is golden brown. Serve warm with light cream, if desired.
45
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Pear & Strawberry Crumble Pie by
ThePieLife.Blogspot.com
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8 inch frozen sweet pie crust
15 oz pears in natural juice, drained, sliced
9 zo punnet strawberries, hulled, sliced
1/2 cup caster sugar
1/2 cup plain flour
3.5 oz butter, chilled, cubed
1/4 cup flaked almonds
Preheat oven to 400 F. Place frozen tart case onto a baking tray. Bake for 12 minutes, or until
light golden.
Combine pears, strawberries and 1 tablespoon of sugar in a bowl. Stir gently to combine.
Combine remaining 1/3 cup of sugar, flour and butter in a food processor. Process until mixture
resembles coarse breadcrumbs. Stir in almonds.
Sprinkle 2 tablespoons of crumble mixture over base of tart case. Spoon pear and strawberry
mixture over top. Sprinkle with remaining crumble mixture. Bake for 20 minutes, or until
crumble is golden. Serve warm or cold with cream or ice-cream, if you like.
Cantaloupe and Strawberry Shake by SouthernFood.about.com
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1 cup whole strawberries, hulled and washed
1 cup diced cantaloupe
2 to 3 teaspoons granulated sugar
1/2 cup skim milk or low fat milk
Place all ingredients in food processor or blender and process until frothy; serve immediately.
Makes 2 cantaloupe strawberry shakes.
46
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Strawberry Cobbler - adapted from How to Eat a Cupcake by BeantownBaker.com
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Strawberry Filling
1/2 cups sugar
2 tsp cornstarch
2 tsp water
1 1/2 tsp fresh lemon juice
2 cups strawberries, washed and hulled
1 tsp unsalted butter, softened
Biscuit Topping
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3/4 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
1 Tbsp granulated sugar
2 1/2 Tbsp shortening
1/4 cup cold milk
Preheat the oven to 400 degrees F. Line a large cookie sheet with foil. Butter 4 deep ramekins
and place on the cookie sheet.
First, prepare the strawberry filling. In a large nonreactive saucepan stir together the sugar and
cornstarch. Stir in the water and lemon juice. Stir in the strawberries.
Cook over medium heat, stirring often until thickened. Remove from the heat and stir in the
butter. Pour filling into ramekins.
Prepare the biscuit topping. Stir or sift together the flour, baking powder, salt, and sugar. Rub in
the shortening with your fingers. Using a fork, gently stir in the milk, just until the dough cleans
the bowl.
Toss on a lightly floured surface until no longer sticky, and then pat or roll out to a shape that
fits the top of the dish being used.
47
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Cantaloupe Yogurt Drink by Martha Stewart
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3 cups cantaloupe chunks (from 1/2 cantaloupe)
2 cups low-fat plain yogurt
2 to 3 tablespoons honey
Ice cubes, for serving
In a blender, place cantaloupe, yogurt, and honey. Blend on high
speed until smooth. Serve over ice.
Cantaloupe Martini by GroupRecipes
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1 cup cold water shopping list
1 package (12 ounces) pre-cut cantaloupe
2 tablespoons sugar shopping list
1 lime, juiced plus 1 lime, sliced for garnish shopping list
ice cubes shopping list
melon vodka shopping list
melon liqueur (recommended: Midori), optional
Chill 4 martini glasses.
In a blender, add water, cantaloupe, sugar, and lime. Puree in
blender until liquid consistency. Strain into a measuring cup. Fill
a martini shaker with ice cubes. Pour in 1 part melon vodka to 2
parts cantaloupe juice. Shake vigorously.
To serve, pour into chilled martini glasses. Garnish with a slice of lime or drizzle lemon liqueur
over the top and let sink to the bottom.
Cantaloupe Frenzy by AllRecipes
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1 cantaloupe - peeled, seeded and cubed
3 tablespoons white sugar, or to taste
2 cups ice cubes
Place cantaloupe cubes and ice into the container of a blender. Process until the ice is in small
pieces. Add sugar, and puree. Pour into tall glasses and serve immediately.
48
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Grilled Cantaloupe by Blog.about.com
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1 cantaloupe, cut into cubes
1/3 cup honey
1/4 cup butter
2 tablespoons brown sugar
1/2 teaspoon cinnamon
skewers
Preheat grill. Place cantaloupe on skewers. Combine honey, butter, cinnamon, and brown sugar
in a saucepan. Once melted, brush mixture onto cantaloupe. Place skewers on a lightly oiled
grate and cook over high heat for 1-2 minutes. Serve with ice cream and remaining honeybutter sauce.
Cantaloupe Banana Smoothie by RecipeWards.com
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1 peeled banana
1/2 sliced cantaloupe melon
Juice cantaloupe, pour juice into blender, add banana, and liquify.
Simple, Vegan, Banana, Strawberries, Cantaloupe, Spinach, and Flax, Smoothie (GFCFSF) by
LiveLoveLaughtAndAutism.blogspot.com
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Frozen banana
Strawberries
Cantaloupe
Spinach
Ground flaxseed
Ice cubes
Water
Use a shaker to mix-in powdered multivitamin and cod liver oil
49
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Roasted Asparagus with Scrambled Eggs by Ina Garten • ¾ pound

Transcription

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