Green Bean and Potato Salad

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1 1/2 pounds potatoes red or russet
3/4 pound fresh green beans, trimmed and snapped
1/4 cup chopped fresh basil
1 small red onion, chopped
salt and pepper to taste

1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1 clove garlic, minced
1 dash Worcestershire sauce
1/2 cup extra virgin olive oil

1. Place the potatoes in a large pot, and fill with about 1 inch of water. Bring to a boil, and cook for about 15 minutes, or until potatoes are tender. Throw in the green beans to steam after the first 10 minutes. Drain, cool, and cut potatoes into quarters. Transfer to a large bowl, and toss with fresh basil, red onion, salt and pepper. Set aside.
2. In a medium bowl, whisk together the balsamic vinegar, mustard, lemon juice, garlic, Worcestershire sauce and olive oil. Pour over the salad, and stir to coat. Taste and season with additional salt and pepper if needed.

Salmon with Brown Sugar and Mustard Glaze Bobby Flay

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Salmon:
3 tablespoons light brown sugar
1 tablespoon honey
2 tablespoons butter
1/4 cup Dijon mustard
2 tablespoons soy sauce
2 tablespoons olive oil
1 tablespoon finely grated ginger
Vegetable oil
Salt and freshly ground black pepper
8 salmon fillets, 6 ounces each

On the side burner, melt the brown sugar, honey and butter in a small saute pan over medium-high heat. Remove from the heat and whisk in the mustard, soy sauce, olive oil and ginger. Let cool.

Preheat grill to medium heat. Brush salmon with vegetable oil and season with salt and pepper to taste. Place the salmon skin side down on the grill. Coat the flesh of the salmon fillets with the brown sugar mixture. Grill for 6 to 8 minutes to medium doneness, turning once after 5 to 6 minutes

Cauliflower Soup

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1 medium head cauliflower
4 cups unsalted vegetable soup stock (recipe below) OR 4 c. water + 1 unsalted vegetable bouillon cube
3 leeks chopped
1/2-1 onion chopped
1-2 cloves of garlic minced
3/4 c rice
1/2 tsp rosemary
1 tsp dried thyme leaf
1/8 tsp turmeric
1/4 tsp gr. cumin
1 tsp gr coriander
1/2 tsp gr ginger
1/2-1c cream (optional)

I chopped three leeks, one large yellow onion and a med. head of cauliflower. I threw the onion and leek in a big pot and sweated them for a bit in olive oil added the garlic then added the cauliflower and about ¾ cup of jasmine rice and a quart of veggie stock. Add the spices. It needed a bit of water to mostly cover the vegetables and then I covered it and cooked it at a simmer for about thirty minutes.

Can whirl or serve chunky. Serve hot or cold, add cream if desired.

Broccoli Sauce for pasta

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1 bunch of broccoli ( about 1 1/2 lbs)
1/4 c. olive oil or less
4 garlic cloves, chopped
salt and pepper to taste
1/4 tsp red pepper flakes
3 c. warm water
1/2 lb pasta
1/3 c. freshly grated romano or parmesan cheese, plus more for garnis

Cut off and discard about 1/2 inch of the end of the broccoli stem.  Cut the broccoli into flowerettes.  Trim the tough leaves, cut the stems into large dice. Set all aside

Heat the oil in a heavy sauce pan.  Add the garlic, s&p and red pepper flakes.  saute slowly on low heat until the garlic is lightly browned.

Remove the pan from the burner and gently pour in the warm water to start the sauce.  Let the water and oil misture boil briskly for a minute, then add the broccoli.  Cook on medium heat for about 5 minutes.  Add more s&p and red pepper to taste.

Cook the pasta, reserve some of the cooking liquid.  Put the drained pasta in a large skillet and pour the cooked broccoli sauce on top.  sprinkle with the grated cheese, cover and simmer for a few minutes until the cheese is melted.  Or to make it the peasant-style add the cooked pasta to the pan of broccoli, toss a couple of times until well mixed, then serve.  Sprinkle each serving with more cheese.

Serves 6.

Aglio e Olio

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1/2 c. olive oil, use less
4-5 garlic cloves. slivered
salt and freshly ground pepper
1/8-1/4 tsp red pepper flakes
1 tbsp fresh parsley, chopped
1 tsp fresh basil, chopped (optional)

Using a medium-sized heavy skillet, heat the oil until warm.  Add the garlic and simmer slowly for about 5 minutes or until the garlic is golden.  Do not burn.

Add salt, pepper, red pepper, parsley and basil.  Let simmer about 5 min, to blend flavors.    Cook pasta, saving pasta water.  Add about 1/2 c pasta water to the skillet and let boil about 3 min., add to hot strained pasta and serve immediately with lots of fresh ground pepper and grated cheese.

avocado cream sauce

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  • 1 cup sour cream
  • 1 ripe avocado, pitted and peeled
  • Juice of 1 lime
  • cilantro
  • a good splash of crystal

Whizz together the sour cream, avocado and lime juice in a food processor and season with salt and pepper.

Plain Brown Popper

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OLYMPUS DIGITAL CAMERA 1/4 cup good quality popcorn
1-2 teaspoons olive oil
1/4 teaspoon kosher salt or popcorn salt
Paper lunch bag

Toss the popcorn with the olive oil, salt, and mix in the paper bag. Fold the top of the bag over twice to close. Place the bag in the microwave and microwave on high for 2 minutes to 3 minutes, or until there are about 5 seconds between pops.

NOTE: Popcorn salt is a super-fine salt that is designed especially for sticking to food such as popcorn. It has the taste of regular table salt, but its granules are much finer.

Artichoke Dip (AKA Artery Choke Dip) Hali Taylor

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2 – 15 oz. cans artichoke hearts in water (break up with fingers)
1 – 8 oz. tub of whipped cream cheese
1 – cup of full fat mayonnaise
1 – cup of shredded Parmesan cheese

Mix all ingredients together and put in a round, 10” baking dish so that the mixture is about 1” deep.

Bake at 350 for 45 to 55 minutes or until top is browned.

Serve with crackers of choice.