Pickled Red Onions

 

Ingredients

• 1 large red onion, halved and thinly sliced
• 1/2 cup red wine vinegar
• 3 tablespoons sumac
• 1 tablespoon kosher salt
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons finely chopped fresh mint

Instructions

• Combine the ingredients: In a medium bowl, combine the onion slices with vinegar, sumac, salt, parsley, and mint.
• Toss everything together: Use your hands to toss everything together, massaging gently.
• Let it sit: Cover and refrigerate for 30 minutes to 1 hour.
• Serve: Use immediately or store in the fridge in a tightly covered jar for up to 1 week.

Notes

• Switch it up: If you don’t have a red onion on hand use a white or yellow one.
• Vinegar: I prefer red wine vinegar for this recipe, but you can use white wine vinegar as well. The flavor might be a little sharper and the color won’t be as bright, but the pickled onion will still taste amazing

Mediterranean Stuffed Peppers

 

Colorful small to medium sized bell peppers, allow 1 to 2 per serving
1 small red onion
1 cup seasoned crouton crumbs, I used Parmesan crisps that I processed into crumbs
1 cup walnuts, or pine nuts
1/2 cup heaping pitted Kalamata olives
1/2 cup heaping sun dried tomatoes, the kind in oil
1/2 stick unsalted butter, melted
1/2 cup shredded Parmesan cheese
1 heaping Tbsp fresh rosemary leaves, minced
1 heaping Tbsp fresh thyme leaves

set the oven to 350F

Wash the peppers and trim the stem tops off. For flat shaped peppers I cut them in half lengthwise. Clean out the insides and then fit the peppers snugly into a casserole dish. If any of them don't stand straight you can carefully cut a bit off the bottom where it's uneven.

Put the crumbs in a large mixing bowl.

Peel and cut the onion into quarters. Pulse it in the food processor to finely mince. Remove to the bowl with the crumbs. Do the same with the walnuts, olives, and tomatoes, and add to the mixing bowl.

Toss everything in the bowl with the butter, cheese, and herbs. and mix until well combined.
Stuff each pepper with the mixture, and then add about 1/2 cup water to the bottom of the casserole. 

Cover loosely with foil and cook for about 30-40 minutes, just until the peppers are beginning to soften and everything is heated through. 

Broccoli Stilton Soup

1 1/2 lbs broccoli, 
2 Tbsp butter
2 shallots peeled and finely chopped
1 Tbsp dry Sherry 
30 ounces chicken stock or vegetable stock
1 cup half and half 
Stilton or other blue cheese

Chop the upper stalks of the broccoli in even pieces, about one inch or so. Chop the florets as well. Set aside, separately.

Melt the butter over medium heat in a soup pot and saute the shallots for a few minutes until soft.

Add the chopped broccoli stalks to the pot. Add the sherry at this point, if using.

Add the chicken stock and bring up to a simmer. Cook gently for a few minutes until the stalks are just starting to get tender.

Add the broccoli florets and bring back to a boil, then turn down the heat to simmer. Cover and simmer just until the broccoli is tender. Check often with the tip of a knife, or to taste. This will only take a few minutes. Note: try not to over cook the broccoli, I like it to stay nice and vibrant so remove from the heat the minute it's tender.

Let the soup cool for a few minutes and then, working in batches, puree the soup in a large food processor or blender. Blend until the soup has the texture you prefer. You can make it perfectly smooth, or leave a little texture. Note: be careful when pureeing hot liquids. Be sure your lid is on securely.

Wipe out the soup pot and pour the pureed soup back in. Stir in the half and half, and add the crumbled cheese. Heat on medium low to re-heat the soup and melt the cheese. Taste at this point to add salt if you like.

Serve hot, garnished with crumbled cheese and/or broccoli florets. I like to add a sprinkle of fresh grated nutmeg and black pepper.

Quick Pickled Onions

1 cup red wine vinegar

1/3 cup sugar

1/8 teaspoon table salt

1 red onion thinly sliced

Microwave vinegar, sugar and salt in medium bowl until simmering, 1-2 minutes. Add onion and let sit, stirring occasionally for 45 minutes. Drain and refrigerate for up to one week.

Cheesy baked pasta & broccoli

 

Ingredients

3/4 pound medium pasta shells
1 tablespoon butter
2 tablespoons all-purpose flour
2 cups whole milk
2 cups grated Cheddar
1/8 teaspoon ground nutmeg
kosher salt and pepper
1 16-ounce package frozen broccoli florets

Directions

Heat broiler. Cook the pasta according to the package directions. Drain.
Meanwhile, heat the butter in a large pot over medium heat. Add the flour and cook, stirring, for 2 minutes.

Whisk in the milk and cook, stirring occasionally, until slightly thickened, 4 to 5 minutes.
Add 1 ½ cups of the cheese and stir until melted. Stir in the nutmeg, ¾ teaspoon salt, and ¼ teaspoon pepper.

Add the pasta and broccoli and toss to combine. Transfer to a broiler proof 8-inch square or a 1 ½-quart baking dish.

Sprinkle with the remaining ½ cup of cheese. Broil until golden, 3 to 4 minutes

Marsala Glazed Mushrooms

Button or cremini mushrooms, dry sautéed, then sautéed with butter and Marsala wine, and reduced until the wine is just a glaze on the mushrooms.

Prep time: 5 minutes
Cook time: 30 minutes
Yield: Serves 4 as a side.

1 pound fresh button or cremini mushrooms, cut into thick slices
Salt
4 tablespoons butter
1/3 cup Marsala wine
Pinch of chopped fresh or dry thyme

METHOD
1 To dry sauté the mushrooms, heat a large sauté pan over high heat. Put all the mushrooms in the hot pan and stir the mushrooms. Reduce the heat to medium-high. Stir often. You may hear the mushrooms squeak. Just when you think the mushrooms may start burning, they will begin to give up their moisture. Water will seem to just seep out of the mushrooms. Stir so that the mushrooms are coated with their own sauce, and sprinkle salt over them.

2 Cook until most of the liquid has boiled away, then add the butter to the pan and stir to combine. Add a pinch of thyme. Sauté the mushrooms in the butter on medium high heat until they begin to brown, about 2-3 minutes.

3 Add the Marsala wine to the pan and increase the heat to high. Toss to coat the mushrooms well. Boil this down vigorously until the Marsala is nearly gone. What you will see remaining is the butter in the pan.

Fried Smashed Potatoes

Ingredients

12 small red potatoes (1-1/2 to 2 inches in diameter; 1-1/2 to 2 pounds total)
1 teaspoon salt
1/4 cup olive oil
3/4 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup freshly grated Parmesan cheese
2 tablespoons finely chopped fresh Italian (flat-leaf) parsley

Directions

Place potatoes in a large saucepan and cover with at least 1 inch of water. 

Add the 1 teaspoon salt to water. Bring to boiling; reduce heat. 

Cover and simmer for 25 to 30 minutes or until potatoes are very tender; drain potatoes.

Preheat oven to 450 degrees F. Transfer potatoes to a foil-lined 15x10x1-inch baking pan. Cool for 10 minutes. 

Using a potato masher or the palm of your hand (be careful not to burn your hand), lightly press down on each potato to smash to about 1/2-inch thickness, keeping each potato in one piece.

Using half of the olive oil, brush on potatoes. Sprinkle half of the salt and pepper on potatoes. 

Bake, uncovered, for 10 to 15 minutes or until bottoms are lightly browned and crisp. Turn potatoes; brush with the remaining olive oil and sprinkle with the remaining salt and pepper. 

Bake for 10 to 15 minutes more or until potatoes are lightly browned and crisp. 

In a bowl combine cheese and parsley. Sprinkle on potatoes. Bake for 2 to 3 minutes more or until cheese is melted.

Green Bean Almondine with Garlic & Blue Cheese

Ingredients

3 heads garlic minced
1 tablespoon olive oil
salt and ground pepper to taste
1 pound fresh green beans trimmed
1 teaspoon butter
1/3 cup sliced almonds
1 tablespoon olive oil
1 pinch cayenne pepper or more to taste
2 ounces blue cheese crumbled

Instructions

Preheat oven to 375 degrees F. 

Line a baking dish with aluminum foil.

Cut top 1/3 of garlic heads, exposing the cloves. Place garlic in the prepared baking dish cut side up. Pour olive oil over the garlic and season with salt. Fold up foil and seal to create a tight packet.

Bake in the preheated oven until a paring knife inserts easily into the center of a garlic clove, about 1 hour; set aside to cool. Once cool, remove each garlic clove from the skin. Reserve remaining oil oil.

Increase oven temperature to 400 degrees F.

Bring a large pot of salted water to a boil; add green beans and cook until bright green and nearly tender, 4 to 6 minutes.

Drain beans and transfer to a large bowl of ice water to cool completely; drain well and set aside.

Melt butter in a large skillet over medium heat. Add almonds; cook and stir until lightly browned, 3 to 4 minutes.

Toss green beans, roasted garlic and reserve olive oil, toasted almonds, and 1 table spoon olive oil together in a large bowl; season with cayenne pepper, salt, and black pepper.

Transfer to a shallow baking dish and top with blue cheese. Bake until cheese is melted and beans are fully tender, about 15 minutes.

Butternut Squash and Black Bean Enchiladas

Ingredients:

• 1 cup red enchilada sauce 
• 1 tsp olive oil
• 2 1/2 cups peeled butternut squash, cut 1/2-inch-dice
• salt and pepper, to taste
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 jalapeno, seeded and diced
• 10 oz can Rotel tomatoes with green chilies
• 1 1/2 cups reduced sodium canned black beans, rinsed and drained
• 1/4 cup cilantro
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/4 cup water
• 8 medium low-carb whole wheat flour tortillas (I used La Tortilla Factory)
• 1 cup reduced-fat shredded Mexican cheese
• 2 tbsp chopped scallions, for garnish
• reduced-fat sour cream, for serving (optional)

Directions:
  
Preheat the oven to 400°F. Place 1/4 cup enchilada sauce on the bottom of a large baking dish.

Heat olive oil over medium-high heat in large skillet. Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is fragrant. Add cubed butternut, Rotel tomatoes, black beans, water,  cilantro, cumin and chili powder and season with salt and pepper to taste. Cover and cook over medium-low heat, stirring occasionally, until the squash is tender, about 30 to 35 minutes.

Mushroom Ragu

INGREDIENTS

1 ounce dried porcini mushrooms, rinsed well
1 cup low-sodium chicken broth
4 ounces pancetta, cut into 1/2-inch pieces
1/2 pound portobello mushrooms (2 large), stems and gills removed and discarded, caps cut into 1/2-inch pieces
3 tablespoons extra-virgin olive oil
4 medium garlic cloves, peeled and sliced thin
1 tablespoon tomato paste
2 teaspoons minced fresh rosemary leaves
1(14.5-ounce) can whole tomatoes, roughly crushed by hand
Table salt and ground black pepper
1 pound spaghetti
Grated Pecorino Romano, for serving

INSTRUCTIONS

1. Place porcini and broth in small microwave-safe bowl; cover with plastic wrap and cut several steam vents in plastic with paring knife. Microwave on high power 1 minute, until broth is steaming. Let stand until mushrooms soften, about 10 minutes. Lift mushrooms from broth with fork and finely chop. Strain broth through fine-mesh strainer lined with large coffee filter into medium bowl. Set aside mushrooms and broth.
2. Heat pancetta in 12-inch skillet over medium heat; cook, stirring occasionally, until rendered and crisp, 7 to 10 minutes. Add portobellos, chopped porcini, olive oil, garlic, tomato paste, and rosemary; cook, stirring occasionally, until all liquid has evaporated and tomato paste starts to brown, 5 to 7 minutes. Add reserved chicken broth, crushed tomatoes, and their juices; increase heat to high and bring to simmer. Reduce heat to medium-low and simmer until thickened, 15 to 20 minutes. Season with salt and pepper to taste.
3. While sauce simmers, bring 4 quarts water to boil in large Dutch oven. Add 1 tablespoon salt and pasta; cook until al dente. Drain pasta, reserving ½ cup cooking water, and return to pot. Add sauce to pasta and toss to combine. Adjust consistency with reserved pasta water and season with salt and pepper to taste. Serve, passing Pecorino separately.

Roasted Garlic Mushrooms

Roasted Garlic Mushrooms

1 lb Mushrooms cremini or white, halved lengthwise if large
3 T. Capers, whole
3 Large garlic cloves, minced
2 T. Olive oil
3 T. butter, cut into pieces
2 t. fresh lemon juice
¼ C. Dry White wine
¼ C. Flat-leaf parsley, chopped

Preheat oven to 450°F. Toss mushrooms with capers, garlic, oil, wine and ½ teaspoon salt and several grinds of pepper in a 1 ½ to 2-qt shallow baking dish. Top with butter and roast, stirring occasionally, until mushrooms are tender and golden and bubbly garlic sauce forms below, 15 to 20 minutes. Stir in lemon juice and parsley. Serve immediately, with crusty bread on the side.

Green Goddess Grilled Cheese

Ingredients

2 slices bread
2-3 tablespoons Green Goddess Herb Pesto
2 slices mild white melty cheese like mozzarella
handful fresh baby spinach
¼ avocado, sliced
2 tablespoons goat cheese, crumbled
olive oil or butter

Directions
Spread about 1 tablespoon of Green Goddess Herb Pesto onto each slice of bread

On one slice of bread, add 1 slice of cheese, sliced avocado, crumbled goat cheese, spinach, second slice of cheese, then top it with second slice of bread. Press together gently.

Heat 1 tablespoon olive oil or butter in a frying pan over medium low heat. Add the sandwich to the oil and cook until bread is golden brown. Press down on the sandwich lightly, then flip the sandwich over and cook until second side is golden brown.

Green Goddess Herb Pesto
Ingredients

1 clove garlic
1 anchovy fillet in oil
½ small shallot, chopped (about 1 tablespoon)
1 teaspoon lemon juice
handful chopped fresh Italian parsley
handful chopped kale
2-3 tablespoons chopped fresh tarragon
1 tablespoon chopped chives
¼ cup olive oil
salt and pepper to taste

Directions
Pulse garlic, anchovy, and shallot in food processor until chopped. With the food processor running, add lemon juice, parsley, kale, tarragon and chives. 

Very slowly drizzle in olive oil until kale and herbs get sufficiently chopped and everything is the consistency of a pesto. You may need more or less of the olive oil depending on how big a “handful” of herbs is to you. You can also turn off the food processor and push herbs down the side of the bowl with a spatula every once in a while.