Pan Fried Potatoes

 Ingredients

2 large russets, or 1 lb fingerling or small yellow potatoes cut into bite sized pieces

2 Tbs olive oil

1/2 tea ground cumin

1/2 tea paprika

1/2 tea garlic powder

1/2 tea salt

1/4 tea black pepper

Put the potatoes in a pot of cold water. Bring to a rolling boil and cook until potatoes are fairly soft. Drain the pots and add them to a frying pan with the oil and spices. Cook to desired crispiness. 

Glazed Carrots

from marthastewart.com

3 Tb dark brown sugar
1/4 c unsalted butter (or vegan equivalent)
2 1/2 lbs baby carrots, or other carrots, peeled and cut
1 Tb fresh thyme leaves, chopped
coarse salt and pepper

In a large skillet bring 1 1/3 cups water, brown sugar and butter to a boil. Add carrots and reduce heat. Partially cover and reduce heat, simmer for 10 minutes. Uncover and cook gently, tossing often until carrots are tender and glazed, about 6 minutes. Add thyme and turn off heat. Add salt and pepper, serve warm.

Black Beans and Corn Salad

From PCC (will update quantities when I work it out)

Sweet corn
Black beans
Red onion
Red peppers
Lime juice
Olive oil
Sunflower oil
Cilantro
Garlic
Salt
Cumin
Red pepper flakes
Black pepper

Tomato and cucumber salad

• From allrecipes.com, altered

2 cups cherry tomatoes, halved

2 cup cucmbers, diced

1/2 red onion, diced

1/2 c cilantro, chopped

1/2 c basil, chopped

2 Tb garlic, chopped

2 Tb white wine vinegar

salt & pepper to taste

In a bowl, mix together all ingredients. Serve chilled.

Sauted kale

Ingredients

• 1 1/2 pounds young kale, stems and leaves coarsely chopped
• 3 tablespoons olive oil
• 2 cloves garlic, finely sliced
• 1/2 cup vegetable stock or water (or chicken stock)
• Salt and pepper
• 2 tablespoons red wine vinegar

Directions

Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.

Baked Patty Pans

Sliced patty pans can be baked with Parmesan to make a casserole. Lightly grease a small casserole dish with unsalted butter, then layer the sliced patty pans in the bottom of the casserole so that the rounds overlap slightly. Dot the slices with a bit of butter. Sprinkle a half-cup of freshly grated Parmesan over the slices. (It's tempting to add more, but you'll want to avoid smothering the mild flavor of the squash.) Add salt and pepper to taste, and then place the casserole in a 350 F oven for 15 minutes, or until the Parmesan is melted and slightly browned.

Read more: http://www.ehow.com/how_5124196_cook-patty-pan-squash.html#ixzz2Y84vD5z6

Squash with Bacon

Marlys Waldo original

Bacon
Shallots, chopped
Yellow squash, especially patty pan, cut into 1 inch pieces
Cherry/Grape tomatos

1. Put bacon in a medium pan and cook until done to your liking
2. Put bacon on a plate lined with a paper towel and pour out bacon grease into a container
3. Put shallots in the pan and cook until soft
4. Add sqash and cook until nearly done
5. Add tomatoes and cook until soft
6. Add bacon, chopped

Grilled potatoes

From allrecipes.com

2 russet potatoes, scrubbed

2 Tbs olive oil

salt & pepper

Poke each potato with the tines of a fork. Place the potatoes in a microwave oven, and cook on high power for about 5 minutes. Check about halfway through, and turn potatoes over for even cooking. Slice each potato in half the long way and cook potatoes another 2 minutes on high power. 

Preheat a grill for medium heat.

Brush the potato tops with olive oil and season with salt and pepper to taste.

Cook on prepared grill for 15-20 minutes, turning once. 

Kale & Carrot Salad with Candied Walnuts

Adapted from a recipe in Every Day with Rachael Ray July/August 2013

1/4 c olive oil
6 Tb white wine vinegar
2 tsp honey
1 tsp dijon mustard
10 cups stemmed and torn kale
1 carrot, shredded
1 c store-bought candied walnuts (or make your own!)

In a large bowl, whisk oil, vinegar, honey and mustard. Add kale and carrot, toss and season. Let stand 10 minutes, toss again, then sprinkle with nuts.

Oven Fried Potatoes

From Foodnetwork.com

Ingredients

• 3 medium russet potatoes, about 1 1/2 pounds, scrubbed and dried
• 3 tablespoons extra-virgin olive oil or a neutral tasting oil
• 2 teaspoons kosher salt
• Pinch cayenne, optional

Directions

Preheat the oven to 450 degrees F.

Leaving peel on, cut the potatoes into 6 lengthwise to make long wedges, about 3/4-inch to 1-inch wide. Combine the potatoes, oil, salt and cayenne on the baking sheet and toss to combine. (1 less bowl to wash) Arrange the potatoes on a baking sheet in a single layer, so a cut side is in contact with the pan, but evenly spaced so the potatoes aren't touching each other. Bake until golden brown and cooked through, about 30 minutes. Slip a spatula under the potatoes to turn them over and cook for 5 minutes more.

Transfer potatoes to a serving dish and serve immediately.

Red Apple Baked Squash

From the Red Apple grocery store produce department

Preheat oven 350. Cut an acorn squash in half and clean out the seeds. Put raw cranberries in holes of squash. Place squash on baking sheet and add 2 Tbs brown sugar and 1 Tb butter (or vegan butter) to the top of each cranberry pile. Put in oven and bake until squash is soft (approx. 1 hour).

Potato Puree

From Gluten Free Girl and the Chef

Serves 4

5 large Yukon gold potatoes, peeled
1/2 c whole milk
1/2 c heavy cream
4 Tb unsalted butter, softened
2-3 Tb olive oil
Kosher salt and cracked black pepper
3 Tb fine-chopped fresh chives

Cut the potatoes into 1 inch pieces. Pour 12 cups of cold water into a large pot; the potatoes need room to bounce around. Add enough salt to make the water taste like the ocean. Add the potatoes to the water. Bring to a boil over high heat, then reduce the heat to medium-high. Simmer until you can slide a knife right through one of the potato pieces without any force, 10-15 minutes.

Pour the potatoes into a large colander and shake to make sure all the water is out. Let the colander sit in the sink for 3-4 minutes to steam the potatoes dry. Push the potatoes through a ricer.

Heat the milk and cream in a small saucepan on medium heat until the mixture begins to boil. Remove from heat. Stir the softened butter into the potatoes. Pour in the hot milk mixture, folding it in with a rubber spatula. Add the oil and continue to fold. When the potatoes and liquids are fully combined, taste the potatoes. Season with salt and pepper, perhaps about 2 tea each. Taste again until the potatoes are how you like them. Top with chopped chives, if you wish.

Massaged Kale Salad

1 large bunch Dinosaur Kale, remove stems and cut into 1/2 inch ribbons
1/4 tea sea salt
Juice of 1 lemon
1/4 c olive oil
1 apple, cored and cut into chunks
1/4 c dried cherries or craisins
1/4 c sunflower seeds

Put kale into a large bowl, sprinkle with sea salt, oil and lemon juice. Using hands, massage kale for 2-3 minutes. The salt and lemon juice will wilt the greens. Toss in apple chunks, craisins and sunflower seeds.

Quinoa and Kale Salad

Ingredients:
1 C Quinoa
1 bunch kale (lacinato or curly --- I also use swiss chard or any other hearty green if I don't have kale on hand)
Handful dried cherries, currants, or cranberries given a rough chop
For Vinaigrette (I don't really measure)
shallot (minced)
red wine vinegar
Mustard
Olive Oil
Salt

Simmer in covered pot 1 cup quinoa in 1 1/4 cup water until water is absorbed (this is less than the normal 2 cups because you don't want the quinoa mushy). Fluff with fork and remove lid to let quinoa begin to cool.
Meanwhile de-stem the kale and cut it into small strips (chiffonade) and wash in a salad spinner.
Make dressing by adding mustard, shallot, vinegar, and salt to a jar and shaking until mixed. Let sit for a few minutes, taste, and if all's well then add olive oil and shake again.
Combine quinoa, kale, chopped dried fruit in bowl and toss with dressing to taste!
I serve this at room temp, but it is still great cold the next day!

Kale with Walnuts

From Epicurious

3 lbs kale, stems and center ribs discarded
1 c chopped walnuts (3 1/2 oz)
3 Tb veg oil
2 garlic cloves, finely chopped

Tear kale into large pieces, then cook in a large pot of well-salted boiling water, uncovered, until tender, about 6 minutes. Drain kale, and, when cool enough to handle, press out excess liquid.

Cook walnuts in oil in a 12-inch heavy skillet over medium-low heat, stirring occasionally, until pale golden, about 5 minutes. Stir in garlic and cook, stirring, until very fragrant, about 1 minute. Add kale and salt and pepper to taste and cook, tossing, until heated through.

Serve kale warm or at room temperature.

Pan fried smashed potatos

From epicurious.com


•8 medium red potatoes (about 2 inches long; 1 3/4 pounds)
•1/2 cup extra-virgin olive oil
•1/2 cup grated Parmigiano-Reggiano


Generously cover potatoes with cold water in a 3-to 4-quart pot and add 1 tablespoon salt. Boil until almost tender, 10 to 15 minutes. Drain potatoes. Transfer to a baking sheet and lightly crush to about 3/4 inch thick with a potato masher, keeping potatoes intact as much as possible.

Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Transfer potatoes with a spatula to skillet, then lower heat to medium-low and cook, turning once, until golden brown, about 20 minutes total. Serve sprinkled with cheese. Season generously with pepper.

Beets for Antipasto

From West Coast Cooking by Greg Atkinson

Makes 6 appetizer-sized servings

2 lbs beets
1/4 c red wine vinegar
1/2 c olive oil
2 tea kosher salt
1 tea freshly ground black pepper
1/4 c chopped fresh Italian parsley

1. Trim the leaves off the beets, leaving about 1/2 inch of the stem attached. Do not attempt to peel them before they are cooked. (This keeps more of the juice trapped inside the beet so that it doesn't bleed into the cooking water.) Cook the beets whole in boiling water until they are fork-tender. Depending on the size and freshness of the beets, this will take anywhere from 15-45 minutes.

2. While the beets are cooking, whisk together the vinegar, oil, salt and pepper in a medium mixing bowl.

3. Trnsfer teh cooked beets to a colander under cold running water until they are cool enough to handle, and peel them; the skins will slip off easily. Cut the cooked, peeled beets into large matchsticks.

4. Toss teh cut and cooled beets in the vinaigrette with teh parsley, and serve at room temperature.

Hummus

From West Coast Cooking by Greg Atkinson

Makes about 2 1/2 cups

2 c cooked garbanzo beans with their cooking liquid, or ttwo 14.5 oz cans garbanzo beans
1/2 c tahini
1 tea chopped garlic
1/2 c lemon juice
4 Tb olive oil
1 Tb toasted sesame oil
1 tea kosher salt
1/8 tea cayenne
1/8 tea ground cumin

1. Drain the beans and save the liquid.

2. Put the beans in a food processor with the tahini, lemon juice, and garlic. Pulse until the mixture is roughly pureed. Add 3 Tb of the olive oil and the sesame oil and run the motor until the oils are incorporated into the puree. If the paste seems to thick, add some of the reserved cooking liquid from the beans. Motor in the salt, cayenne and cumin.

3. Transfer to serving dish and drizzle remaining oil over the top.

Caponata

From West Coast Cooking by Greg Atkinson

Makes about 4 cups

6 small Japanese eggplants (ichiban)
1 Tb kosher salt
1 med onion
2 stalks celery
1/2 c olive oil
2 Tb chopped garlic
1 Tb dried oregano
1/4 c balsamic vinegar
1/4 c capers
1/2 c sliced pimento-stuffed green olives
1 c canned tomato sauce with porcini or canned tomato puree
1/2 c thinly sliced fresh basil
Ak-Mak crackers or Sesame Crackers

1. Cut the eggplants into 1-inch cubes. In a med saucepan, bring about 2 quarts of water to a rapid boil, add the salt, and cook the eggplant just until tender, about 3 minutes. Lift the eggplant out of the pan with a slotted spoon and spread it out on a baking sheet in a single layer to cool.

2. Peel and chop the onion, and dice the celery. Heat a large skillet over high heat and warm the olive oil. Immediately add the onion and celery, and cook until the onion begins to brown. Add the garlic and oregano and cook for 1 minute longer.

3. Transfer the sauteed vegetables to a large bowl and add the balsamic vinegar, capers, olives, and tomato sauce. Stir in the sliced basil. Allow the mixture to stand at room temperature for at least 10 minutes, or refrigerate fro several hours before serving. Serve with crackers.

Grilled Brocolli

6 cups fresh broccoli spears

2 1/2 tablespoons lemon juice

2 tablespoons olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

3/4 cup grated Parmesan cheese

Directions

1. Place broccoli in a large bowl. Combine the lemon juice, oil, salt and pepper; drizzle over broccoli and toss to coat. Let stand for 30 minutes.
2. Coat grill rack with nonstick cooking spray before starting the grill. Prepare grill for indirect heat. Toss broccoli, then drain marinade. Place Parmesan cheese in a large resealable plastic bag. Add broccoli, a few pieces at a time, shake to coat.
3. Grill broccoli, covered, over indirect medium heat for 8-10 minutes on each side or until crisp-tender.