2 tablespoons butter
1 cup sliced onion
1 cup sliced bell peppers (green and red)
1 cup sliced mushrooms
pinch of salt and pepper
4 slices provolone cheese
4 buns
Heat butter in a large skillet over medium heat.
Add onions, peppers, and mushrooms and saute about 10 minutes, until soft.
Season with salt and pepper and divide into four servings within skillet. Top each serving with provolone cheese and cover skillet to allow cheese to melt.
Scoop each serving on to a bun to enjoy.
1 1/2 pounds yukon gold potatoes ( cut in quarters) do not peel
1/2 cup milk (warmed either in pan on stovetop or in microwave)
4 tbsp extra virgin olive oil
2 tbsp roasted garlic paste (see below)
grey salt and freshly ground pepper to taste
8 tortillas
guacamole recipe
pico di gallo recipe
shredded lettuce
diced white onions
shredded sharp cheddar cheese
Add potatoes to a large pot of salted water. (salt the water like you would for pasta). Bring to a boil and cook until fork tender (about 15-20 minutes). Drain the potatoes and add back to the now empty pot. Cook over medium heat for 1-2 minutes until potatoes and pot are dry (stir continuously to prevent potatoes from sticking). Turn heat to low and add warm milk and olive oil to potatoes and mash using a potato masher. The potatoes will be lumpy due to the skins, so check to ensure milk and olive oil are thoroughly incorporated into potatoes. Add garlic paste and salt/pepper to taste… additional milk may be added if potatoes are too dry. Serve immediately. serves 4
fresh salsa..a.k.a pico di gallo
2 cups heirloom tomatoes (any color) seeded and diced, and placed in a strainer
1/2 c diced red onion
1 small clove garlic, finely minced
1 jalapeno, remove seeds and membrane, finely chopped
1 serrano chili, remove seeds and membrane, finely chopped
1 tbsp cilantro
1 tsp red pepper flakes
grey sea salt
freshly cracked black pepper
juice and zest of 1/2 lime
combine first 7 ingredients in medium sized bowl..add salt and pepper to taste. cover bowl with plastic film and allow to sit for 30 minutes..add lime juice and zest…stir, taste and adjust seasonings..note..i loathe watery salsa, so i place the mixture in a strainer and allow to sit for a few minutes..place back in bowl, stir and adjust seasoning again if needed. this salsa is a bit spicy..removing the seeds and membrane from the peppers reduces a lot of the heat..but if you do not like hot foods..reduce or eliminate the red pepper flakes..
Roasted Garlic Paste
You can make this with as many heads of garlic as you wish…this no-recipe recipe is as follows:
With a sharp knife, cut off the very top of each head of garlic…you should just see the very tip of the garlic cloves after cutting. Remove the first layer or two of papery garlic skin from the garlic head…not too much, you want the garlic cloves to remain attached. Place the garlic root side down in a small ovenproof pan or baking dish, you want the garlic to fit tightly in the pan, the pan size will depend on the number of garlic heads you are roasting. Make more than you need. This paste will last a few days and you will use it in everything! Drizzle cut side of garlic with extra virgin olive oil. Sprinkle with sea salt (I like grey salt) and freshly ground pepper. Cover pan tightly with foil and roast in a 375 degree oven for 20-30 minutes. Garlic should be very tender. Remove foil, drizzle with additional olive oil and continue roasting for 10 minutes more.
At this point you can squeeze the garlic from the cloves directly onto toasted french or sourdough bread which is lovely…or you can squeeze all the garlic into a small bowl, mash with a wooden spoon and drizzle with additional extra virgin olive oil to create a smooth paste. Taste and add additional salt/pepper if desired. Garlic paste can be stirred into your smashed potatoes, added to toasted bread, added to roasted or steamed vegetables, stirred into sauces…etc. Once you taste it you will be inspired to add it to almost everything!
5-6 thick asparagus stalks (~1/2 lb)
2 tbsp olive oil, divided
Salt and pepper
1 lb pizza dough
Cornmeal, for dusting the pizza peel
1 clove garlic, pressed
3 large basil leaves, finely chopped
1 cup shredded mozzarella cheese
¼ cup shredded asiago cheese
½ cup ricotta cheese
Preheat your oven to 475F. If you have a pizza stone, place it in the oven now so that it is also preheated by the time you’re ready to bake.
Shave the asparagus into thin slices by hold them by the woody bottom end and running a sharp vegetable peeler along the stalks from bottom to top. Transfer the shaved asparagus to a mixing bowl, and toss with 1 tbsp olive oil and a little salt and pepper until well coated
.
Roll out the pizza dough into a 12″ round, and place it on a pizza peel generously dusted with cornmeal. (Or, if you don’t have a pizza peel, the back of a baking sheet will also do.)
Brush the dough with the remaining 1 tbsp olive oil, leaving a 1″ border around the edges, and sprinkle with garlic and chopped basil. Sprinkle with an even layer of mozzarella and asiago, then arrange the shaved asparagus overtop.
Bake in preheated oven for 10-15 minutes, or until the asparagus is wilted and slightly charred, the edges of the crust are golden brown and the cheese is melted and bubbly.
Remove from the oven, and immediately top with dollops of ricotta cheese. Let stand for a minute or two, then cut into slices using a very sharp knife and serve immediately.
Read more: http://www.crumbblog.com/2013/04/shaved-asparagus-pizza.html#ixzz2vKHHZHNq
1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup corn kernels
2 (15 ounce) cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro
1 chopped tomato (optional)
Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes.
Stir corn, black beans and tomato into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.
Serve as taco filling on corn tortillas embellish with salsa, cheese, sour cream and avocado.
1 pound spinach — fresh
1 pound mushroom — fresh sliced
1 cup onion — chopped
2 tablespoons olive oil
1 cup bechamel sauce
nutmeg — fresh
15 ounces ricotta cheese
1 cup Parmesan cheese — freshly grated
1 egg
1 teaspoon salt
1 teaspoon pepper
1 teaspoon basil — dried
1 tablespoon oregano — dried
1 package lasagna noodles — fresh
3 cups mozzarella cheese — fresh
1 can tomato sauce — small size
Blanch the spinach, drain pressing out excess moisture and set aside.
Saute the sliced mushrooms until they release their moisture and it cooks
off. Add the onions and saute until they are transparent. Add the garlic.
Add a little more oil if needed, a couple of tablespoons of flour and cook
for a few minutes. Add milk to make your bechamel. Make sure it’s rather
thick. Taste and add a generous grating of fresh nutmeg. Set aside until
cool.
Cook the lasagne noodles until just slightly underdone. Drain.
Mix ricotta, 1/2 of the Parmesan, egg, salt, pepper, basil, and oregano.(Rub
the basil and oregano between your hands as you add it to release the
natural oils).
Add the cooled spinach mixture to the ricotta mixture and combine gently.
Oil the bottom of your baking pan with a little olive oil. Start your layers
with the noodles then the ricotta-spinach mixture and so forth until you
have about 4 layers.ending with a noodle layer Top with the remaining
Parmesan cheese. Add the mozzarella cheese. I used the marinated fresh
mozzarella which has a wonderful basil flavor. I get it at the deli counter
at my supermarket. They are the small balls about the size of a large
marble. I slice them up and arrange on top of the lasagne. Add one small can
of tomato sauce. Cover tightly with foil and bake at 350F for 1 hour.
Remove from the oven after 1 hour and let it rest for 30 minutes before
cutting.
You can assemble this a day ahead if you like. It’s always wonderful
reheated.
The important thing with this recipe is to use all fresh ingredients. If you
can’t buy the fresh lasagna noodles you can use the dry but It would not be
as tasty. Serves 6
Japanese bread crumbs, called panko , give these cakes a light, crisp coating. Panko is sold at Asian markets and can often be found in the seafood section of large supermarkets. But if it’s unavailable, plain dry bread crumbs are an acceptable substitute.
For sauce
1/2 ripe medium California avocado, pitted and peeled
1 tablespoon low-fat mayonnaise
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/4 teaspoon sugar
1 fresh jalapeño or serrano chile (including seeds), stemmed and quartered lengthwise
1/4 cup fat-free (skim) milk
For crab cakes
1 pound jumbo lump crabmeat, picked over and coarsely shredded
3 tablespoons low-fat mayonnaise
1/4 cup minced fresh chives
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon black pepper
1/2 cup panko (Japanese bread crumbs)
1 tablespoon unsalted butter
2 garlic cloves, smashed
1/2 teaspoon herbes de Provence or 1/4 teaspoon dried thyme
1/4 teaspoon salt
Put oven rack in middle position and preheat oven to 400°F. Line a baking sheet with foil.
Make sauce:
Pulse avocado with mayonnaise, lime juice, salt, sugar, and one fourth of chile in a food processor until chile is finely chopped. Add milk and purée until smooth. Add more chile if desired, processing until smooth. Transfer sauce to a bowl and chill, covered.
Make crab cakes:
Stir together crabmeat, mayonnaise, chives, lemon juice, mustard, pepper, and 1 tablespoon panko in a large bowl until blended well, then chill, covered.
Melt butter in a medium nonstick skillet over moderate heat, then cook garlic, stirring, until golden and fragrant, about 2 minutes. Add herbes de Provence, salt, and remaining 7 tablespoons panko and cook, stirring, until golden brown, about 6 minutes. Transfer crumbs to a plate to cool. Discard garlic.
Divide crabmeat mixture into 4 mounds on a sheet of wax paper. Form 1 mound into a patty, then carefully turn patty in crumb mixture to coat top and bottom. Transfer to a baking sheet and repeat with remaining 3 mounds, then sprinkle remaining crumbs on top of crab cakes. Bake until heated through, about 15 minutes. Serve crab cakes with sauce.
2 cloves garlic, minced
1/4 cup extra-virgin olive oil
3/4 pound boneless, un-chicken breasts, cut into strips
2 cups small broccoli florets
1/2 to 3/4 cup oil-packed, julienned sun-dried tomatoes, drained
2 tablespoons chopped, fresh basil
A pinch red pepper flakes
1/4 cup dry white wine
3/4 cup veggie broth
1 to 2 tablespoons butter
1/2 pound bow-tie pasta, cooked
Parmesan cheese, freshly grated
In a large skillet, sauté the garlic in oil quickly over medium-high heat, being careful not to burn.
Add un-chicken and sauté until cooked through, about 5-10 minutes. Remove and cover with tinfoil to keep warm.
Add the broccoli florets to the pan with a little more oil, if necessary. Stir and toss broccoli until crisp-tender.
Return chicken to the pan and add the tomatoes, basil, red pepper flakes, wine and veggie broth. Season to taste with salt and pepper.
Add the butter, cover and simmer over low heat, for 5-10 minutes. Remove from heat.
Add the cooked bow tie pasta to the pan. Stir to blend and serve with grated Parmesan on the side.
16 oz small diced sweet potatoes (from about two average size sweet potatoes)
2 tsp cumin
1 tsp chili powder
1/2 tsp sea salt
1/4 tsp garlic powder
pinch of chipotle pepper
2 tsp oil
1 15-oz can black beans, drained and rinsed
chopped onion
crushed garlic
salsa
2 cups shredded Mexican blend cheese
salsa/hot sauce for serving
Preheat oven to 400 degrees.
Place cubed sweet potatoes in a bowl and sprinkle over with spices and salt. Drizzle oil over as well and toss well to combine. Spread sweet potatoes out on a lined baking sheet and roast for about 30 minutes, until very tender. Drain black beans, saute onions and garlic in olive oil until tender. Add black beans and salsa cook until warm.
Heat up a large skillet over high heat. Place one tortilla at the bottom and spread roasted sweet potatoes over top. Then, add about 1/2 cup black beans and a large handful of cheese. Place another tortilla on top. Press another heavy skillet over top of the quesadilla while cooking (I like to cook my quesadillas in a grill pan and then press a cast iron skillet on top).
Serve quesadilla with hot sauce and/or salsa and sour creams with a glass of wine ’round snacktime.
10 oz sliced mushrooms
1 tbsp butter
2 green onions, chopped
2 cups chopped lacinato kale (about 1 bunch)
1/2 tsp minced garlic
3 oz cream cheese
1/4 cup shredded monterey jack cheese
4 “burrito-size” flour tortillas
pinch of salt
Melt the butter over medium heat in a large saucepan. Once melted, add the mushrooms, green onions and a pinch of salt and saute for six minutes, or until soft. Add the garlic and kale and continue sauteing for another three-five minutes, until kale as wilted.
Reduce heat to low and stir in cream cheese to mushroom and kale mixture. Mix well. Remove from heat.
Heat a cast iron (or another large skillet) over medium heat. Place one tortilla on the skillet and add about a quarter cup of the mushroom mixture. Top with a sprinkle of grated cheese and then place other tortilla on top.
Cook quesadillas for about three minutes per side, until golden and cheese is hot and bubbly
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