• Braised Chicken with Green Peppers and Tomatoes
• Chicken, Grated Beets, Beet Greens and Orange Butter
• Corned Beef and Cabbage
• Double Dutch Mac and Cheese with Chard
• Grilled Kurobuta Pork Loin Chop with Sweet Onions, Sauteed Greens & Ca
• Grilled Salmon with Strawberry, Mint and Cucumber Salsa
• Grilled Shrimp Satay with Peaches and Bok Choy
• Grilled Wild Salmon with Rosemary Anchovy Dressing
• Halibut With Tarragon And Blood Oranges
• Herbed Summer Squash and Potato Torte with Parmesan
• Leek and Swiss Chard Tart
• Lemony Chicken Pan Roast with Zucchini and Feta
• Linguine with Walnuts, Zucchini Ribbons and Pecorino Romano
• Orecchiette with Cauliflower and Peas
• Organic Asparagus And Brie Risotto
• Orzo, Green Bean and Fennel Salad with Dill Pesto
• Pasta Primavera
• Pasta with Caramelized Onions, Cabbage, and Smoked Ham
• Pasta with Chicken, Curly Endive, and Blue Cheese
• Penne with Greens, Olives and Feta
• Polenta with Zucchini, Mushrooms, Peas and Leeks
• Popeye Pizza
• Risotto Primavera
• Risotto with Tuscan Kale and Toasted Pumpkin Seeds
• Sesame Soba Noodles with Bok Choy, Mixed Greens and Zucchini
• Shepherd's Pie
• Southwest Corn & Red Pepper Fritatta
• Spaghetti with Braised Kale
• Spicy Grilled Shrimp with Rice and Mango Salad and Sesame Sugar Snap P
• Steamed Artichoke
• Sweet Potato Ravioli with Brown Butter
• Tomatillo Stuffed Red Peppers
• Warm Pasta Salad with Roasted Corn and Poblanos
• Ziti with Skillet Roasted Root Vegetables
• Zucchini Linguine

courtesy of Bon Appetit

Ingredients
* 4 tablespoons (about) extra-virgin olive oil, divided * 2 1/4 pounds skinless boneless chicken thighs (about 12) * 1 large onion, minced * 3 garlic cloves, minced * 2 tablespoons minced fresh Italian parsley * 2 green bell peppers, cut into 1-inch squares * 6 whole tomatoes from 28-ounce can, drained, chopped * 1 cup dry white wine

Method

1. Heat 2 tablespoons oil in heavy large skillet over medium-high heat.Sprinkle chicken with salt and pepper. Working in batches, cook chicken until golden brown, about 4 minutes total, adding more oil as needed. Transfer to platter (reserve skillet). Add onion, garlic, and parsley to same skillet; sauté until onion is soft, scraping up browned bits, about 4 minutes. Add green peppers, tomatoes, and wine; return chicken to skillet. Cover; simmer over medium-low heat 30 minutes. Uncover; cook until chicken is tender and sauce is reduced, about 15 minutes. Season with salt and pepper. enjoy!

courtesy of Bon Appetit

The whole meal- both meat and side is cooked in just one pan. Use the food processor grating disk to make quick work of shredding the beets! And if you want a vegetarian verison, I think tofu would work just fine!

Ingredients
1 1/2 tablespoons butter, room temperature, divided 1/4 teaspoon finely grated orange peel 1 tablespoon extra-virgin olive oil, divided 2 skinless boneless chicken breast halves 2 tablespoons chopped shallots 2 medium red beets with greens, greens stemmed and coarsely chopped, beets peeled and coarsely grated 2 teaspoons Sherry wine vinegar, divided 1/3 cup water

Method

1. Mix 1 tablespoon butter and 1/4 teaspoon orange peel in small bowl. Season to taste with salt and freshly ground black pepper. Heat 1/2 tablespoon oil in medium skillet over medium-high heat. Sprinkle chicken breasts with salt and pepper. Add to skillet and sauté until cooked through and golden brown, 4 to 5 minutes per side. Place 1 chicken breast in center of each plate; tent with foil to keep warm. Melt remaining 1/2 tablespoon butter with 1/2 tablespoon oil in same skillet over medium-high heat. Add shallots; stir until tender and beginning to brown, about 1 minute. Add beet greens; toss until leaves are tender but still bright green, about 2 minutes. Add 1 teaspoon Sherry wine vinegar; stir 30 seconds. Season to taste with salt and freshly ground black pepper. Spoon greens alongside chicken; cover to keep warm. Add grated beets and 1/3 cup water to same skillet; cover and cook 2 minutes, stirring occasionally. Uncover and continue cooking until beets are tender and water is almost evaporated, stirring often, about 1 minute. Add remaining 1 teaspoon vinegar; stir 30 seconds. Season to taste with salt and pepper. Spoon beets onto plates. Spoon orange butter atop chicken and serve.

courtesy of James Beard

A simple recipe for a famous St Patrick's day dish, by a famous American chef, James Beard.

Ingredients
5 pounds corned brisket of beef
6 peppercorns, or packaged pickling spices
3 carrots, peeled and quartered
3 onions, peeled and quartered
1 medium-sized green cabbage, quartered or cut in wedges
Melted butter (about 4 tablespoons)


Method

1. Place the corned beef in water to cover with the peppercorns or mixed pickling spices (in supermarkets, these often come packaged with the corned beef). Cover the pot or kettle, bring to a boil, reduce heat and simmer 5 hours or until tender, skimming occasionally. During the last hour, add the carrots and onions and cover again. During the last 15 minutes, add the cabbage. Transfer meat and vegetables to a platter and brush the vegetables with the melted butter. Serve with boiled parsley potatoes, cooked separately. (The stock can be saved to add to a pot roast or stew instead of other liquid.)

courtesy of Bon Appetit, Jeanne Thiel Kelley

This is the dish that will still be appearing on American tables hundreds of years from now. But mac and cheese in 2012 certainly doesn't look or taste the same as it did back in the day. The casserole keeps reflecting our changing tastes. We've seen versions made with every kind of pasta, lighter variations packed with veggies, and super-luxe options redolent of truffle oil. To make mac and cheese truly your own, get creative with the cheese. Here, we use a combination of two of the Netherlands' best-known cheeses: Gouda and Edam. (I personally love Gruyere and a good sharp cheddar )

Ingredients
6 tablespoons (3/4 stick) butter, divided
1 cup chopped onion
2 garlic cloves, minced
1/4 cup unbleached all purpose flour
3 cups reduced-fat (2%) milk
2 cups (packed) coarsely grated aged Gouda cheese plus 1/2 cup finely grated (about 10 ounces total)
2 cups (packed) coarsely grated Edam cheese, divided
1/4 teaspoon cayenne pepper
1/8 teaspoon ground nutmeg
1 1/2 pounds Swiss chard, stems and center ribs removed
12 ounces elbow macaroni
1 cup fresh breadcrumbs made from crustless sourdough bread
1 teaspoon cumin seeds (optional)

Method

1. Melt 3 tablespoons butter in large pot over medium heat. Add onion; saute until translucent, about 5 minutes. Stir in garlic, then flour; stir constantly 1 minute. Gradually whisk in milk. Cook, whisking occasionally, until mixture begins to boil, about 5 minutes. Add 2 cups coarsely grated Gouda and 1 cup Edam. Stir until cheeses melt, about 2 minutes. Stir in cayenne and nutmeg. Season sauce with salt and pepper.
   
   Preheat oven to 350F. Butter 13x9x2- inch baking dish. Cook chard in large pot of boiling salted water until tender, about 1 minute. Using slotted spoon, transfer chard to plate; cool. Reserve pot with water. Squeeze water from chard; chop finely.
   
   Return water in pot to boil. Add macaroni; cook until tender but still firm to bite, stirring occasionally. Drain. Stir macaroni into warm cheese sauce. Place half of macaroni in dish; smooth top. Top with 1 cup Edam cheese, then chard. Top with remaining macaroni mixture; spread evenly.
   
   Melt 3 tablespoons butter. Place breadcrumbs in medium bowl. Drizzle butter over; toss. Add 1/2 cup finely grated Gouda and sprinkle with salt and pepper; toss. Sprinkle breadcrumb mixture over mac and cheese. Sprinkle cumin seeds over, if desired.
   
   Bake mac and cheese until breadcrumbs are golden and edges are bubbling, about 40 minutes. Let stand 10 minutes.

courtesy of Josh Theilen

Kurobuta pork is a name often used for heritage Berkshire pork, a variety beloved for its fine marbling, juiciness, and rich flavor. Seek it out from a specialty butcher (you may need to special order it). Or, use the best-quality pork chops you can find.

Simply put a gastrique is caramelized sugar deglazed with vinegar, and here is paired with plums to make a delicious sauce to accompany the pork.

Pork Chops and Greens Ingredients
2 tablespoons extra virgin olive oil
1 shallot, thinly sliced
2 bunches red chard, Kale, or Spinach trimmed and well-rinsed
4 Kurobuta pork loin chops, 10 to 12 ounces each
1 Walla Walla sweet onion, cut into 3/4-inch slices
Salt and freshly ground black pepper

Plum Gastrique
1/2 cup granulated sugar
1/4 cup champagne vinegar
1/4 cup unsalted butter
4 red plums, pitted and quartered
Preheat an outdoor grill.

Method

1. For the gastrique, put the sugar in a small saucepan and set it over medium heat until it is fully melted and has caramelized to a medium brown, 6 to 8 minutes, stirring gently now and then. Take the pan from the heat and slowly add the vinegar, taking care to avoid the steam that will rise from the pan. Return the pan to the heat and cook, stirring, to form a smooth syrup, 2 to 3 minutes. The caramel will harden a bit when the liquid is added, but melt again when reheated. Set the gastrique aside. Melt the butter in a medium skillet over medium-high heat, heating it just until it begins to lightly brown and smell nutty. Add the plums and cook for 1 minute, stirring. Add the gastrique and simmer for 1 to 2 minutes to thicken slightly. Set the skillet aside.
3. Heat the olive oil in a large skillet over medium-high heat. Add the shallot and cook, stirring, until tender, 2 to 3 minutes. Add the chard or other greens and cook, stirring occasionally, until the greens have just evenly wilted. You may need to add them in batches, allowing each batch to wilt a bit to make room for the next. Season the chard lightly with salt and pepper.
4. Season the pork chops with salt and pepper and grill them until just a touch of pink remains at the center, 4 to 7 minutes per side, depending on their thickness.
5. Grill the onion slices alongside the pork chops, just until they are tender. Set the pork aside on a plate, covered, to rest for a few minutes before serving. Gently reheat the plum gastrique and the red chard.
6. To serve, set the pork chops in the center of individual plates and spoon the plum gastrique over. Add the grilled onion slices and red chard alongside.

courtesy of Culinary School of the Rockies

This is a cool and flavorful salsa for a grilled summer dinner. For best results, prepare the salsa 1-hour ahead of time. Tip: The general rule for cooking fish is that it takes about 10 minutes total cooking time for each inch of thickness of the fish.

Salsa Ingredients
1 Seedless cucumber, finely chopped
1 Scallion, thinly sliced
1 Tbs. Fresh mint, cut into thin strips
3 - 4 Tbs. Rice wine vinegar
2 cups Fresh strawberries, hulled and diced

Sauce Ingredients
1 stick Butter
1 clove Garlic, finely chopped
1 Tbs. Honey
2 Tbs. Soy sauce
1 Tbs. Lemon juice

6 Six-oz salmon fillets

Method

1. In a bowl, mix the cucumber, scallion, mint and vinegar. Cover with plastic wrap and chill for 1 hour. Just before serving, stir in the strawberries.
2. For the grilling sauce, melt butter with the garlic in a small saucepan. Stir in the honey, soy sauce and lemon juice. Cook for 2 minutes over low heat.
3. Brush the salmon with the sauce. Place on the grill, cook for approximately 4 - 5 minutes. Turn the salmon and brush with the sauce on the other side. Cook for another 4 - 5 minutes. Brush the salmon again with the sauce just before it finishes cooking.
4. When fish is done, place on a large platter and top with the salsa.

courtesy of Bon Appetit

Satay is an Indonesian-style kebab served with a spicy peanut sauce. Here, we've amped up the sauce's flavor with some sweet peach nectar. (which, of course, is optional) Still delicious without!

Ingredients
* 6 tablespoons smooth natural peanut butter, stirred to combine * 1/3 cup (packed) dark brown sugar * 3 tablespoons seasoned rice vinegar * 2 tablespoons soy sauce * 2 to 3 teaspoons hot chili paste (such as sambal oelek)* * 9 tablespoons peach nectar, divided * 3 peaches or nectarines, each cut into 6 wedges * 16 uncooked large shrimp, peeled, deveined * 6 heads of baby bok choy, halved lengthwise

Method

1. Prepare barbecue (medium-high heat). Whisk first 5 ingredients and 5 tablespoons nectar until smooth; season sauce with pepper. Arrange peaches, shrimp, and bok choy on grill. Brush with 4 tablespoons nectar; brush lightly with 1/4 cup sauce. Sprinkle with salt and pepper. Grill until peaches are slightly charred, shrimp are just opaque in center, and bok choy halves are just tender, about 2 minutes per side for peaches and 3 minutes per side for shrimp and bok choy. Mound shrimp, bok choy, and peaches on platter. Drizzle with some sauce. Serve with remaining sauce.

courtesy of The Kitchen

Ingredients
4 6-oz wild salmon fillets-skin on but scaled (If you do not like to eat the skin leave it on for cooking and then remove it helps maintain the moisture in the fish.)

Sauce
2 tbsp fine chopped rosemary
12 anchovy fillets or one small can
juice of 2 lemons
1/2 cup extra virgin olive oil

Method

1. In the bowl of a food processor finely chop the rosemary then add the anchovy fillet. Slowly add the oil while the motor is running (it really is the same technique as making a salad dressing) until you have a smooth paste. Now add the lemon juice, and the sauce is finished. You can make this a few hours ahead and let the flavors evolve. 1/2 hr before you want to cook, season your fish with salt and pepper and a small amount of olive oil. This helps the flavor penetrate the fish. Then place your fish skin side down if you want to eat the skin, otherwise place it with the skin facing up on the grill and walk away. Do not be tempted to touch it. After about 3 minutes, try and turn the fish. If it is still sticking, leave it on for a couple more minutes. When it is ready it will let you turn it. Again leave it on the second side. It should only take a couple of minutes. When it is cooked serve with anchovy dressing a squeeze of fresh lemon.

courtesy of New York Times

30 min

Ingredients
2 halibut steaks (about 1 pound total weight) Coarse salt and freshly ground pepper to taste Flour for dredging 1 tablespoon olive oil 1 to 2 blood oranges 4 blood-orange sections, skinned and cut in half 1 tablespoon fresh tarragon leaves 1 tablespoon unsalted butter, cut into pieces

Method

1. Season the halibut steaks with salt and pepper and dredge them lightly with flour. Heat the olive oil in a saute pan and saute the steaks until barely flaky, about five to six minutes on each side, depending on the thickness of the steaks. Meanwhile, squeeze about half a cup of juice from the oranges and reserve four sections, peeled with the pith and membrane removed. Remove the steaks from the pan. De-glaze with orange juice and tarragon leaves. Stir in butter and spoon sauce over the fish. Place the orange segments on top and serve.

courtesy of Bon Appétit, June 2001

Ingredients
1 bunch green onions, thinly sliced 1 cup grated Parmesan cheese 2 tablespoons all purpose flour 1 tablespoon chopped fresh thyme 1 1/2 teaspoons salt 3/4 teaspoon ground black pepper 2 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick rounds 12 ounces yellow crookneck squash, cut into 1/8-inch-thick rounds 6 teaspoons olive oil

Method

1. Preheat oven to 375°F. Butter two 8-inch-diameter cake pans. Set aside 1/4 cup sliced green onions. Toss remaining green onions, cheese, flour, thyme, salt and pepper in medium bowl to blend. Layer 1/6 of potatoes in concentric circles in bottom of 1 prepared pan, overlapping slightly. Layer 1/4 of squash in concentric circles atop potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Repeat with 1/6 of potatoes, then 1/4 of squash and 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Top with 1/6 of potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture and press gently to flatten. Repeat procedure with second cake pan and remaining potatoes, squash, oil, and cheese mixture. Cover pans with foil. Bake until potatoes are almost tender, about 40 minutes. Remove foil; bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer. (Can be made 6 hours ahead. Cool. Cover with foil and chill. Rewarm, covered with foil, in 350°F oven until heated through, about 30 minutes.) Cut each torte into wedges. Sprinkle wedges with 1/4 cup green onions; serve.

courtesy of Bon Appetit

Ingredients
* 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed * 2 tablespoons butter * 3 large leeks (white and pale green parts only), coarsely chopped * 1 teaspoon dried thyme * 1/2 bunch Swiss chard, ribs removed, leaves chopped (about 2 1/2 cups) * 1 1/4 cups whipping cream * 3 large eggs * 2 large egg yolks * 1 teaspoon salt * 1/4 teaspoon ground black pepper * Pinch of ground nutmeg

Method

1. Roll out pastry on floured work surface to 12-inch square. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold under; crimp edges. Cover; chill. Melt butter in large nonstick skillet over medium-low heat. Add leeks and thyme. Sprinkle with salt and pepper. Cover; cook until leeks are very tender but not brown, stirring often, about 10 minutes. Add chard; saut until wilted, about 2 minutes. Remove from heat; cool. Position rack in bottom third of oven; preheat to 425°F. Whisk cream and next 5 ingredients in large bowl. Mix in cooled leek mixture. Pour filling into crust. Bake tart 15 minutes. Reduce heat to 350°F and bake until filling is puffed and just set in center, about 15 minutes longer. Transfer to rack; cool 10 minutes.

courtesy of Food and Wine

This is a fantastic oven-to-table meal that combines supercrispy chicken with zucchini, lemon and warm feta cheese. F&W’s Grace Parisi calls it a “Greek-inspired pan roast.”

Ingredients
1/4 cup extra-virgin olive oil 8 bone-in chicken thighs (2 1/2 pounds) Salt and freshly ground pepper 1 1/2 pounds small zucchini, halved lengthwise and cut into 1/2-inch pieces 1 large lemon, cut into eighths 1/2 cup pitted kalamata olives (about 2 ounces) 2 garlic cloves, thinly sliced 1 tablespoon chopped oregano 1/4 pound feta cheese, cut into 3/4-inch cubes

Method

1. Preheat the oven to 450°. In a large nonstick skillet, heat the oil. Season the chicken with salt and pepper, add it to the skillet, skin side down, and cook over high heat, turning once, until golden and crisp, about 6 minutes. Transfer the chicken to a large roasting pan, skin side up. Pour off half of the fat in the skillet. Add the zucchini, lemon and olives to the skillet and cook over high heat, stirring once, until the zucchini and lemon are lightly browned, about 3 minutes. Stir in the garlic and oregano and season with salt and pepper. Transfer the contents of the skillet to the roasting pan, spreading the vegetables around the chicken. Roast for 25 minutes, or until the juices run clear when the chicken is pierced with a knife. Preheat the broiler. Scatter the feta on top of the chicken and zucchini and broil for 1 to 2 minutes, until lightly browned.

courtesy of Bon Appetit

The ingredients to this dish are simple, and I don't even know if the lengthy method of salting and squeezing out the excess liquid of the zucchini is necessary!(and personally, I would leave out the anchovy) but I am told it adds a lovely, salty briny, taste!)I tend to look at recipes for ideas, but then take liberty in revising them as I go- so just have fun and experiment!

Ingredients
2 1/2 pounds small zucchini, untrimmed 1 teaspoon fleur de sel or coarse kosher salt 2 garlic cloves, pressed 2 anchovy fillets, minced (about 1 tablespoon)Optional 1/2 teaspoon (scant) dried crushed red pepper 1 pound fettuccine 1/3 cup extra-virgin olive oil plus additional for serving 3/4 cup walnuts, toasted, coarsely chopped 1 cup freshly grated Pecorino Romano cheese, divided 1/2 cup (packed) thinly sliced fresh basil 1/4 cup chopped Flat leaf parsley

Method

1. Place 1 zucchini on work surface. Using vegetable peeler and firmly holding zucchini by stem end, shave zucchini lengthwise into long ribbons. Discard scraps. Repeat with remaining zucchini. Place ribbons (about 10 cups total) in large colander set over large bowl; sprinkle with 1 teaspoon of good quality salt. Let stand 30 minutes. Rinse zucchini under cold running water; drain well. Spread on 2 large kitchen towels; roll up in towels to absorb excess water. Set aside. Combine garlic, anchovy fillets, and crushed red pepper in very large serving bowl. Using pestle or wooden spoon, crush mixture until paste forms. Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Transfer pasta to bowl with garlic mixture. Add 1/3 cup oil and 1/4 cup reserved cooking liquid; toss. Add zucchini, walnuts, 1/2 cup cheese, basil, and parsley; toss. Season with salt and pepper, adding more pasta cooking liquid if mixture is dry. Drizzle with additional oil. Serve with remaining cheese.

courtesy of Gourmet

I make a similar recipe, but I usually add greens, such as spinach, chard, kale or collards, and you can switch up the type of pasta you choose as well! It can be a quick and tasty pasta dish. Have fun with it! It's easy to make a vegetarian version, just omit the bacon!

Ingredients
1 large head of cauliflower or 1 bunch of Broccoli or a combination of the two, cut into 1/2 florets
3/4 pound dried orecchiette
5 tablespoons good-quality extra-virgin olive oil
2/3 cup fresh bread crumbs
1/4 pound bacon (about 4 slices), chopped
2 large garlic cloves, chopped
3/4 cup of frozen peas
Freshly grated Parmesan or Peccorino Romano Cheese


Method

1. In a 5-quart kettle bring 4 quarts salted water to a boil for cauliflower (or cauliflower mixture) and pasta.
2. In a 12-inch deep heavy skillet heat 1 1/2 tablespoons oil over moderate heat until hot but not smoking and cook bread crumbs, stirring, until golden. Transfer bread crumbs to a bowl and wipe skillet clean with paper towel. In skillet cook bacon over moderate heat until crisp.
3. While bacon is cooking, add vegetables to boiling water and cook 2 to 3 minutes, or until just tender. Transfer vegetables with a slotted spoon to a colander to drain and keep water at a boil.
4. Add vegetables, garlic, and salt to taste to bacon and sauté until cauliflower is pale golden, about 3 minutes. Add peas for the last minute or so, since they are cooked, you just want to reheat them. Keep mixture warm.
5. Cook pasta in boiling water until al dente and drain well in colander. Add pasta, remaining 3 1/2 tablespoons oil, and salt and pepper to taste to cauliflower mixture and toss until combined well.
6. Sprinkle pasta with bread crumbs and serve with Parmesan.

courtesy of Organic to Be

This creamy dish is inarguably delicious. I particularly like it as a bed for grilled salmon.

Ingredients
4 cups organic vegetable or chicken broth 2 tablespoons olive oil 4 green onions, minced (use the green garlic!) 1/2 Sweet Onion, diced 1 cup organic Arborio rice 1 pound asparagus, trimmed and cut into 2-inch pieces ½ teaspoon freshly ground pepper Salt to taste 6 ounces Brie cheese, cubed

Method

1. Bring the broth to a boil in a large saucepan over medium heat. Reduce the heat to low, cover, and simmer. Heat the oil in a deep heavy saucepan over medium heat. Add the green garlic, onion and rice and cook for 5 minutes, or until the rice is golden brown. Begin adding the broth, 1/2 cup at a time, and cook, stirring constantly, for 20 minutes, or until the broth is absorbed and the risotto begins to get creamy. Just before adding the last amount of broth, add the asparagus and pepper. Stir in the cheese.

courtesy of Bon Appetit

Great Summer Side Salad or Main dish- feel free to play with the ingredients a bit, use a different herb if you don't have dill, or try a different vinegar!

Ingredients
8 ounces green beans, trimmed 8 ounces orzo (1 1/4 cups) 2/3 cup (packed) chopped fresh dill 1/4 cup olive oil 2 tablespoons white balsamic vinegar 1 tablespoon fresh lemon juice 2 cups 1/3-inch cubes unpeeled cucumber (about 8 ounces) 3/4 cup diced fresh fennel bulb

Method

1. Cook green beans in large saucepan of boiling salted water until just tender, about 5 minutes. Using slotted spoon, transfer beans to plate. Add orzo to same boiling water. Cook until tender, stirring occasionally; drain. Blend dill, oil, vinegar, and lemon juice in mini processor until almost smooth. Season dressing with salt and pepper. Cut beans crosswise into 1/2-inch pieces. Place in large bowl. Add orzo, cucumber, and fennel; mix in dressing. Season salad to taste with salt and pepper.

courtesy of Giada De Laurentis, from the Food Network show, Everyday Ita

There are many ways to make Pasta Primavera and in this version the vegetables are roasted to bring out all of their flavor! Feel free to add or delete vegetables to create your favorite dish. Fresh or frozen peas would be a great addition!

Ingredients
3 carrots, peeled and cut into thin strips 1/2 lb asparagus, trimmed and cut into 1-inch pieces 2 yellow squash, cut into thin strips 1 onion, thinly sliced 1 yellow or Red bell pepper, cut into thin strips 1/4 cup extra virgin olive oil Kosher salt and freshly ground black pepper 1 tablespoon dried Italian herbs or herbes de Provence 1 pound farfalle (bowtie pasta) 4 Roma tomatoes, halved, seeds removed, chopped 1/2 cup freshly grated Parmesan or Peccorino Romano

Method

1. Preheat the oven to 450 degrees F. On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

courtesy of Bon Appetit, by Carmen Scott, Bangor Maine

A little broccoli and red pepper would be a nice addition to this dish as well if you wanted to increase the vegetables and add a little more color!

Ingredients
* 4 bacon slices * Vegetable oil * 2 pounds onions, thinly sliced * 1/2 teaspoon caraway seeds or fennel seeds * 4 cups thinly sliced green cabbage (about 1/4 small head) * 1 1/2 cups diced smoked ham (such as Black Forest; about 8 ounces) * 3/4 pound fusilli or rotini pasta * 1/3 cup grated Parmesan cheese * 1/2 cup (about) broth (Chicken or Vegetable)

Method

1. Cook bacon in heavy large skillet over medium-high heat until bacon is brown and crisp. Transfer bacon to paper towel and drain. Crumble bacon. Measure drippings from skillet; add enough vegetable oil to measure 1/4 cup and return mixture to skillet. Add onions and caraway seeds and sauté until onions are dark brown, about 25 minutes. Add cabbage and ham and sauté until cabbage wilts, about 8 minutes. Meanwhile, cook pasta in heavy large pot of boiling salted water until just tender but still firm to bite. Drain. Return pasta to same pot. Add bacon, onion mixture, and cheese to pasta. Toss over medium heat until warmed through, adding broth by 1/4 cupfuls to moisten if dry, about 4 minutes. Season pasta to taste with salt and pepper and serve.

courtesy of Bon Appétit, January 2007

Prep: 25 minutes

Ingredients
1 pound gnocchi-shaped pasta (such as cavatelli) or shell pasta 3 tablespoons olive oil 1 large red onion, halved, sliced crosswise 4 skinless boneless chicken breast halves, cut crosswise into 1/3- to 1/2-inch-thick slices 4 teaspoons chopped fresh rosemary 1 head of curly endive, trimmed, very coarsely chopped (about 12 cups) 1 1/2 cups crumbled blue cheese (about 9 ounces) 3/4 cup coarsely chopped toasted walnuts (optional)

Method

1. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Meanwhile, heat oil in heavy large deep skillet over medium-high heat. Add onion; sauté until slightly softened, about 4 minutes. Sprinkle chicken with salt and pepper; add to skillet with rosemary and sauté until chicken is almost cooked through, about 4 minutes. Add endive; toss until slightly wilted and chicken is cooked through, about 1 minute. Drain pasta, reserving 3/4 cup pasta cooking liquid. Return pasta to pot. Add chicken mixture, blue cheese, and enough pasta cooking liquid to moisten; toss to blend. Season with salt and pepper. Transfer to large bowl; sprinkle with nuts, if desired.

courtesy of Molly Stevens

Greens are paired with salty olives and feta—to great effect. The greens cook in the pasta water, making this an efficient one-pot meal.

Ingredients
1/4 cup chopped fresh Italian parsley 1 teaspoon finely grated lemon peel 1 garlic clove, minced 1 large bunch greens (such as spinach, mustard greens, kale, or broccoli rabe; about 1 pound), thick stems removed, spinach left whole, other greens cut into 1-inch strips (about 10 cups packed) 12 ounces penne 5 tablespoons extra-virgin olive oil, divided 1/2 cup coarsely chopped pitted Kalamata olives 1/2 cup crumbled feta cheese (about 3 ounces)

Method

1. Mix parsley, lemon peel and garlic in small bowl; set aside. Bring large pot of salted water to boil. Add greens and cook just until tender, 1 to 6 minutes, depending on type of greens. Using skimmer or slotted spoon, transfer greens to colander to drain. Return water to boil. Add pasta and cook just until tender but still firm to bite, stirring occasionally. Drain, reserving 3/4 cup pasta cooking liquid. Return pasta to pot; add greens and 3 tablespoons oil and toss. Stir in olives, feta, and enough reserved pasta cooking liquid by 1/4 cupfuls to moisten. Season with salt and pepper. Transfer to bowl. Drizzle with remaining 2 tablespoons oil. Sprinkle with parsley mixture and serve.

courtesy of Bon Appetit, Tina Miller

This recipe originally called for Green Beans instead of Zucchini, but really you can substitute whatever vegetables you'd like. I love polenta with sauteed greens, and the Kale Raab would be amazing as would the broccolette. Experiment! Use the Texas Sweet onions in place of the leeks, they will have a similar effect! And if you want a lighter version, use more broth instead of milk. Enjoy!

Ingredients
* 1-2 Zucchini, washed and sliced * 1 cup frozen peas * 4 cups whole milk * 2 1/2 cups vegetable broth * 1 3/4 cups polenta (coarse cornmeal)* * 2 cups thinly sliced leeks (white and pale green parts only; about 2 medium) * 1 1/2 cups dry white vermouth * 1/4 cup (1/2 stick) chilled butter, cut into 1/2-inch cubes * 3 tablespoons heavy whipping cream * 3 tablespoons olive oil * 1 pound assorted wild mushrooms (such as crimini, small portobello, and shiitake), stemmed, caps cut into wedges * 3 large shallots, sliced (about 3/4 cup) * 2 tablespoons chopped fresh Italian parsley, divided * 2 teaspoons chopped fresh thyme

Method

1. Bring milk and broth to boil in large saucepan over high heat. Reduce heat to medium. Gradually whisk in polenta. Reduce heat to low. Cook until polenta is very thick, whisking almost constantly, about 10 minutes. Season with salt and pepper. Remove from heat; cover to keep warm. Meanwhile, combine leeks and vermouth in medium saucepan. Boil over medium-high heat until reduced to 1/3 cup, 8 minutes. Remove from heat. Gradually whisk in butter, allowing each addition to melt before adding next. Add cream and whisk over very low heat to blend. Season with salt and pepper. Set aside. Heat oil in large skillet over medium-high heat. Add mushrooms and sauté until almost tender, 5 minutes. Stir in shallots, 1 tablespoon parsley, and thyme. Add Zucchini & sauté until mushrooms & zucchini are tender and start to brown. Add the peas for the last minute or so. You want them to say bright green. Add zucchini tossing to coat. Rewarm polenta and spoon into large shallow bowl. Top with zucchini mixture and remaining 1 tablespoon parsley. Rewarm leeks over low heat, whisking constantly; spoon evenly over polenta.

courtesy of MarthStewart.com

Makes 1 pizza

Ingredients
1 cup all-purpose flour, plus more for work surface Fine sea salt 1/4 teaspoon active dry yeast 2/3 ounce Gruyere cheese, grated 1 ounce young pecorino cheese, broken into 4 to 5 pieces 1 1/8 ounces buffalo mozzarella cheese, broken into 4 to 5 pieces 2 pinches freshly ground black pepper 3 or 4 thin slices garlic 1/4 pound fresh spinach, stems removed 1 to 1 1/2 tablespoons extra-virgin olive oil, for serving

Method

1. In a large bowl, combine flour, 1/4 teaspoon salt, yeast, and 1/2 cup water. Stir until blended; dough will be shaggy and rough. Let dough rest in a warm place (about 72 degrees) until doubled in volume, about 3 hours. Turn dough out onto a lightly floured work surface and cover with a clean, damp kitchen towel. Let stand until doubled in size, 30 minutes to 1 hour. Place a pizza stone on the lowest rack of oven and preheat to 550 degrees for 25 minutes. Flatten dough into a disk that is thicker in the center than at the edges. Using your fingers, gently pull on the edges of the dough to form a 6- to 8-inch circle; dough should still be thicker in the center. Drape dough over both hands, and using your knuckles, work dough out from the center into a 12-inch circle. Carefully transfer dough to hot pizza stone. Working quickly, top dough with cheeses, pepper, garlic, and spinach; season with salt. Bake pizza until spinach is wilted and slightly browned, about 10 minutes. Using a pizza peel, remove pizza from oven and drizzle over olive oil; serve immediately.

courtesy of Bon Appetit

Ingredients
1 medium carrot, peeled
4 tablespoons olive oil
8 ounces slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
1 medium zucchini, trimmed, quartered lengthwise, seeded, cut on diagonal into 1-inch pieces
1 medium-size yellow crookneck squash, trimmed, quartered lengthwise, seeded, cut on diagonal into 1-inch pieces
4 1/2 cups (or more) low-salt chicken broth
1 large white onion, finely chopped
1 3/4 cups (11 1/2 ounces) arborio rice or medium-grain white rice
3/4 cup dry white wine
8 baby carrots, peeled, tops trimmed to 1/2 inch
1 1/3 cups freshly grated Parmesan cheese (about 4 ounces)
1 cup frozen peas, thawed
1/4 cup (1/2 stick) butter, cut into 1-inch pieces
1/2 cup thinly sliced fresh basil leaves
1/4 cup pine nuts, toasted
Additional freshly grated Parmesan cheese

Method

1. Cut 1/4-inch slice off 1 long side of carrot to stabilize. Cut lengthwise into 1/8-inch-thick slices. Stack half of slices and cut lengthwise into 1/8-inch-thick strips. Cut strips crosswise into 1/8-inch cubes. Repeat with remaining slices.
2. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add asparagus, zucchini, and crookneck squash; sprinkle with salt and pepper. Sauté until vegetables begin to soften, about 2 minutes. Set vegetables aside.
3. Bring broth to simmer in medium saucepan over low heat. Cover and keep warm. Heat 3 tablespoons oil in heavy large pot over medium-high heat. Add onion and cubed carrot. Sauté until onion begins to soften, about 2 minutes. Add rice; stir until rice is translucent at edges but still opaque in center, about 3 minutes. Add wine and simmer until absorbed, stirring occasionally, about 3 minutes. Add 1 cup warm broth and baby carrots. Simmer until broth is almost absorbed, stirring often, about 4 minutes. Add 2 cups more broth, 1 cup at a time, allowing each addition to be absorbed before adding next and stirring frequently, about 10 minutes. Mix in sautéed vegetables and 1 cup broth. Simmer until broth is just absorbed, stirring often, about 5 minutes. Add 1 1/3 cups cheese, peas, butter, and 1/2 cup broth. Simmer until butter melts, rice and vegetables are just tender, and risotto is creamy, stirring often and adding more broth by 1/4 cupfuls if risotto is dry, about 3 minutes longer. Mix in basil; season with salt and pepper.
4. Transfer risotto to large shallow bowl. Sprinkle with pine nuts. Serve, passing additional cheese separately.

courtesy of Gourmet, Kemp Minifie

Risotto is so easy to make it's fun! Please just use this recipe as a guide, and add whatever you think would taste good. I add cubed winter squash to the pan in the beginning so it has time to cook, and I have successfully added kale to risotto without pre cooking it in the broth. It can cook along with the rice if you don't feel like bothering with that extra step! Enjoy!

Ingredients
3 1/2 cups low-sodium fat-free chicken or vegetable broth
3 1/2 cups water
1 teaspoon fine sea salt
3/4 pound Tuscan kale (also called cavolo nero or lacinato kale)
1 1/4 cups finely chopped onion
1 tablespoon olive oil
2 tablespoons unsalted butter
3 garlic cloves, minced
1 1/2 cups Arborio rice (10 ounces)
1/3 cup dry white wine
1/2 cup grated Parmigiano-Reggiano (3/4 ounce)
Accompaniment:toasted pumpkin seeds


Method

1. Bring broth and water to a boil with 3/4 teaspoon sea salt in a 3- to 4-quart saucepan. Meanwhile, cut stems and center ribs from kale and discard. Stir kale into broth in batches and simmer (all of kale), stirring occasionally, until tender, 5 to 10 minutes. Transfer kale with tongs to a large sieve set over a bowl and gently press on greens to extract more liquid. Add liquid in bowl to simmering broth and keep at a bare simmer, covered. Chop kale.
2. Cook onion in oil and 1 tablespoon butter with remaining 1/4 teaspoon sea salt in a wide 4-quart heavy pot, covered, over low heat, stirring occasionally, until softened, about 5 minutes. Increase heat to moderate, then add garlic and cook, uncovered, stirring, 1 minute. Add rice and cook, stirring, 1 minute.
3. Add wine and simmer briskly, stirring constantly, until absorbed. Stir in 1/2 cup simmering broth and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is creamy-looking but still al dente (it should be the consistency of thick soup), 17 to 18 minutes. (There will be leftover broth.)
4. Stir in kale, cheese, and remaining tablespoon butter and cook, stirring, until heated through and butter is incorporated, about 1 minute. Season risotto with sea salt and pepper and, if desired, thin with some of remaining broth. Serve sprinkled with toasted pumpkin seeds.

courtesy of Bon Appetit, By Sara Foster

Soba noodles are made with buckwheat and can be found in most grocery stores. They have great flavor and in this recipe they are tossed with a lovely orange-peanut dressing and tons of fresh vegetables.

Ingredients
* 1/2 cup fresh orange juice * 1/4 cup creamy peanut butter * 2 tablespoons unseasoned rice vinegar * 2 tablespoons chopped peeled fresh ginger * 2 tablespoons fresh lime juice * 1 tablespoon finely grated orange peel * 1 tablespoon soy sauce * 2 garlic cloves, peeled * 1 1/2 teaspoons finely grated lime peel * 2 teaspoons dried crushed red pepper, divided * 1/3 cup canola oil * 8 ounces soba noodles * 1 teaspoon Asian sesame oil * 3 cups (loosely packed) mixed baby greens * 2 heads of baby bok choy, cored, thinly sliced crosswise * 1 English hothouse cucumber, cut into matchstick-size strips (use Zucchini instead, since cucumbers are not in the bin this week!) * 3 green onions, cut into matchstick-size strips * 1/3 cup chopped fresh cilantro plus sprigs for garnish * 2 tablespoons chopped fresh mint * Salted roasted peanuts

Method

1. Puree first 9 ingredients and 1 teaspoon red pepper in blender until smooth. With machine running, gradually add canola oil through opening in lid. Season dressing to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing. Cook soba noodles in large pot of boiling salted water until tender but still firm to bite. Drain. Rinse with cold water; drain well. Using kitchen shears, cut noodles crosswise in 2 to 3 places. Drizzle noodles in strainer with sesame oil and toss to coat. Place greens, bok choy, cucumber, green onions, chopped cilantro, and mint in large bowl. Add 1 teaspoon red pepper, dressing, and noodles; toss to coat. Season to taste with salt and pepper. Garnish with cilantro sprigs and peanuts and serve.

courtesy of Cookie, Epicurious

Beloved by the British, this rich, protein-filled dish is traditionally made with a mashed-potato crust. For a sweeter one, use a blend of potatoes, parsnips, and carrots.

Tip: Instead of using a baking dish for the Shepherd's Pie, keep the filling in the (ovenproof) sauté pan in which you cook it, top with the crust, and bake it all in the oven for a skillet version that won't dirty another dish.







Ingredients
1 tablespoon vegetable oil
1 large onion, peeled and chopped
1 large carrot, peeled and chopped
1 pound ground lamb (or substitute half with another ground meat)OR: use a meat alternative such as tempeh, or field roast
1 cup beef, chicken broth or Vegetable broth
1 tablespoon tomato paste
1 teaspoon chopped fresh or dry rosemary
1 tablespoon chopped Italian parsley
1 cup frozen peas
2 pounds russet potatoes, peeled and cut into chunks
6 tablespoons unsalted butter
1/2 cup milk (any fat content)
Kosher salt to taste


Method

1. 1. Preheat oven to 375°F.
2. 2. In a large sauté pan over medium-high heat, heat the oil, then add the onion, carrot, and meat. Cook until browned, 8 to 10 minutes.
3. 3. Drain the fat and add the broth, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes, then add the peas.
4. 4. Pour the mixture into a 1 1/2-quart baking dish; set aside.
5. 5. Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain.
6. 6. Mash the potatoes with the butter, milk, and salt.
7. 7. Spread them over the meat mixture, then crosshatch the top with a fork.
8. 8. Bake until golden, 30 to 35 minutes.

courtesy of Bon Appetit

Serve the frittata with chunky salsa, and put together a side salad with your favorite summer vegetables.



Ingredients
4 large eggs
1 cup fresh corn kernels (from about 2 ears of corn) or frozen, thawed
1/2 cup (packed) grated Monterey Jack cheese with jalapeños
3 tablespoons chopped fresh cilantro
1/2 Red pepper, diced
2 6-inch-diameter corn tortillas, cut into small wedges
1 tablespoon olive oil
1 cup chopped onion

Method

1. Preheat broiler. Whisk eggs in medium bowl to blend. Mix in corn, cheese and 2 tablespoons cilantro. Sprinkle with salt and pepper. Mix in tortillas.
2. Heat oil in heavy medium broilerproof nonstick skillet over medium-high heat. Add onion and pepper and sauté until just tender, about 5 minutes. Pour egg mixture into skillet and stir to blend. Cover skillet. Cook frittata over low heat until eggs are almost set, about 8 minutes. Uncover skillet; broil frittata until top is set and starting to brown, about 1 minute. Slide frittata onto plate. Sprinkle with remaining 1 tablespoon cilantro. Cut into wedges and serve.

courtesy of Bon Appetit, by Molly Wizenberg

Since this recipe calls for more than one bunch of kale, feel free to add another green of choice.You can even add the baby bok choy! It would also be fantastic with cauliflower! Roast it 1st, or saute it in the pan with garlic and olive oil. Be sure to use a good tasty olive oil for this recipe- it will make all the difference!

Ingredients
* 1 pound lacinato kale (about 2 bunches), large center ribs and stems removed, cut crosswise into 1/2-inch slices * 3 tablespoons olive oil, divided * 1 medium onion, finely chopped (about 1 1/2 cups) * 8 large garlic cloves, thinly sliced * 1/2 pound spaghetti * 2 teaspoons fresh lemon juice * Finely grated Parmesan cheese

Method

1. Rinse kale. Drain; transfer to bowl with some water still clinging. Heat 2 tablespoons olive oil in heavy large pot over medium heat. Add chopped onion and cook until soft and translucent, stirring occasionally, about 6 minutes. Add sliced garlic and sprinkle with salt; cook until onion is golden brown, stirring occasionally, about 5 minutes. Add kale and remaining 1 tablespoon olive oil and toss until wilted, about 3 minutes. Cover pot and reduce heat to medium-low. Continue cooking until kale is very tender, stirring occasionally and adding water by teaspoonfuls if dry, about 20 minutes. Meanwhile, cook spaghetti in medium pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1/4 cup cooking liquid. Add cooked spaghetti to kale mixture in pot. Add lemon juice and 2 tablespoons reserved cooking liquid; toss to combine, adding more liquid by tablespoonfuls if dry. Sprinkle spaghetti with grated Parmesan cheese and serve.

courtesy of Epicurious

Ginger and sesame lend an Asian accent.

Ingredients
3 tablespoons vegetable oil 2 teaspoons minced fresh ginger 1/4 teaspoon dried crushed red pepper 16 uncooked jumbo shrimp, peeled, deveined 3 tablespoons fresh lime juice 2 tablespoons soy sauce 3 cups cooked short-grain brown rice (about 1/4 cups uncooked) 1 mango, peeled, pitted, chopped 4 green onions, thinly sliced 8 ounces sugar snap peas 1 teaspoon oriental sesame oil 1 teaspoon sesame seeds

Method

1. Whisk 1 tablespoon vegetable oil, 1 teaspoon ginger, and crushed red pepper in bowl. Add shrimp; toss. Chill 2 hours. Whisk 2 tablespoons vegetable oil, 1 teaspoon ginger, lime juice, and soy sauce in another bowl. Add rice, mango, and onions; toss well. Cover rice salad; let stand at room temperature. Boil sugar snap peas in salted water until crisp-tender, about 1 minute. Drain peas and transfer to medium bowl. Toss peas with sesame oil and sesame seeds. Prepare barbecue (medium-high heat). Thread 4 shrimp onto each of 4 skewers. Grill shrimp until just opaque in center, about 2 minutes per side. Mound rice and mango salad in center of large platter; surround with sesame sugar snap peas. Top with grilled shrimp skewers and serve.

courtesy of All Recipes

Simple and delicious steamed artichokes. Serve these with melted butter for dipping. You will need a pan with a steamer insert.

Ingredients
2 whole artichokes 2 tablespoons butter 2 cloves garlic, sliced salt and pepper to taste

Method

1. Fill the pan with just enough water to cover bottom. Bring to a full boil over high heat. While water is heating, trim and discard the stems and tough outer leaves of artichokes. Tuck slivers of butter and slices of garlic into artichoke leaves. When water is boiling, place steamer insert in pot and set artichokes in steamer, stem-side down. Cover pot with lid and allow artichokes to steam for approximately 20 minutes, until tender.

courtesy of Epicurious.com

Sweet Potato Ravioli Ingredients
1 1/2 pounds sweet potatoes (yams) 2 tablespoons (packed) golden brown sugar 1/4 teaspoon ground nutmeg 48 square wonton wrappers 2 large egg whites, beaten until foamy

Brown Butter Sauce
3/4 cup (1 1/2 sticks) butter
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons chopped fresh thyme
Chopped toasted pecans (optional)

Method

1. Pierce potatoes all over with fork. Bake potatoes until soft throughout. Cool slightly. Cut potatoes in half; scoop 2 packed cups potato flesh into large bowl. Mix in brown sugar and nutmeg. Season sweet potato filling with salt and pepper. Line large baking sheet with plastic wrap. Place 1 wonton wrapper on work surface. Using pastry brush, lightly brush wrapper with beaten egg whites. Place 1 tablespoon sweet potato filling in center of wrapper. Top with another wrapper. Press edges together to seal. Transfer to prepared baking sheet. Repeat with remaining wrappers and filling. (Can be made up to 4 hours ahead. Cover and refrigerate.) For brown butter sauce: Melt butter in heavy large skillet over medium heat. Cook until butter begins to brown, about 4 minutes. Remove from heat. Carefully mix in vinegar and thyme. Meanwhile, working in batches, cook ravioli in large pot of boiling salted water until just tender, about 3 minutes. Using slotted spoon, carefully transfer ravioli to hot butter sauce; spoon sauce over to coat ravioli. Transfer to plates. Sprinkle with pecans, if desired; serve immediately.

courtesy of Recipe.com

Ingredients
4 med. sweet red peppers 1 c. chopped onions 2 cloves garlic, minced 1 1/2 tsp. dried oregano 1 tbsp. balsamic vinegar 1 c. diced green pepper 1 c. tomato puree 1 c. cooked brown rice 1/2 tsp. ground cumin 1/4 tsp. ground black pepper 1/8 tsp. ground red pepper 1 1/4 lb. tomatillos 1/2 c. chopped onions 1 clove garlic, minced 1/2 c. chopped tomatoes 1 tbsp. minced fresh cilantro 1/2 tsp. balsamic vinegar

Method

1. Broil the red peppers about 5 inches from the heat until charred on all sides. Let stand in a closed brown bag until cool enough to handle. Then remove the charred skin. Slit each pepper down the side and remove the stem, seeds and inner membranes. Keep each pepper intact. In a large frying pan, cook the onions, garlic and oregano and 1 tablespoon vinegar until tender, about 5 to 7 minutes. Add the green peppers and cook 5 to 7 minutes. Add the puree. Cook for 15 to 20 minutes. Stir in rice, cumin, black pepper and ground red pepper. Divide stuffing equally into each red pepper, keeping their shape. Set aside and keep warm. Remove the paper husks from the tomatillos. Drop the tomatillos into boiling water. Cook for 5 minutes or until they change color to olive drab. Drain and puree. Set aside. In a 2 quart saucepan, cook the onions and garlic until soft, about 5 minutes. Add the tomatillo puree and cook over low heat for 20 minutes. Add the tomatoes, cilantro and vinegar. Spread the tomatillo sauce in a 7 x 11 inch baking dish. Place the stuffed peppers on top. Reheat in the oven for microwave for a few minutes.

courtesy of Gourmet Magazine



Ingredients
* 4 poblano chiles (1 lb) * 1 fresh jalapeño chile * 8 medium tomatoes (2 lb), coarsely chopped * 3 tablespoons chopped fresh oregano * 2 tablespoons chopped fresh cilantro * 1/3 cup green (hulled) pumpkin seeds * 4 ears fresh corn, kernels cut off * 1 large white onion, cut into 1/2-inch-thick rounds * 3 garlic cloves, minced * 1 teaspoon ground cumin * 1/4 cup olive oil * 12 oz short pasta such as gemelli or rotini * 1 1/2 cups crumbled queso fresco (Mexican fresh cheese) or ricotta salata cheese

Method

1. Lay chiles on their sides on a metal rack set over grates of gas burners set on moderately high. (Or broil chiles on rack of a broiler pan about 2 inches from heat.) Roast chiles, turning them with tongs, until skins are blackened, 5 to 8 minutes. 3Transfer chiles to a bowl, then cover and let steam 10 minutes. (or use your Grill!) Peel poblanos and discard seeds and ribs, then coarsely chop. Peel jalapeño and chop with seeds (omit seeds if you want a less spicy salad). Transfer chiles to a large serving bowl and stir in tomatoes and herbs. Toast pumpkin seeds in a dry well-seasoned 9- to 10-inch cast-iron skillet over moderate heat, stirring, until puffed and lightly browned, 2 to 3 minutes (seeds will pop as they puff). Transfer seeds to a small bowl. Add half of corn to skillet and dry-roast over moderate heat, stirring frequently, until browned in spots, 4 to 5 minutes. Transfer to tomato mixture and cook remaining corn in same manner, adding it to tomato mixture. Add onion to skillet and dry-roast, turning frequently, until browned but still slightly crisp. Transfer to a cutting board and coarsely chop. Stir into corn mixture. Cook garlic and cumin in oil in skillet over moderate heat, stirring, until fragrant, about 30 seconds. Stir into corn mixture and season vegetables with salt and pepper. Cook pasta in a large pot of boiling salted water until al dente, then drain. Add pasta to corn mixture and toss. Season with salt and sprinkle with pumpkin seeds and cheese. Serve warm or at room temperature.

courtesy of Bon Appetit

Use your Chard and/or Spinach for the Greens in this easy warm pasta dish! Feel free to substitute whatever root vegetables you have and/or like! I cannot find a picture suitable to use for this recipe, so this will have to do!

Ingredients
2 tablespoons olive oil 2 1/2 cups coarsely chopped red onion 2 cups 1/2-inch pieces peeled parsnips 2 cups 1/2-inch pieces peeled Yam or sweet potatoes 2 cups 1/2-inch pieces peeled golden beets, greens coarsely chopped and reserved 1 tablespoon chopped fresh rosemary 1 2/3 cups (about) vegetable broth, divided 1 pound ziti or other tubular pasta 2 tablespoons (1/4 stick) butter 1 1/2 cups grated Parmesan cheese, divided

Method

1. Heat oil in large nonstick skillet over high heat. Add onion and all vegetables except beet greens; sauté until vegetables begin to soften and brown, 8 to 9 minutes. Add rosemary; stir 1 minute. Add 1 cup broth; bring to boil. Reduce heat to medium; sprinkle with salt and pepper. Cover skillet and cook until vegetables are tender, stirring occasionally, 15 to 18 minutes. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return pasta to pot. Stir beet greens and butter into vegetables; add to pasta. Stir in 1 cup Parmesan and more vegetable broth by 1/3 cupfuls to moisten. Season with salt and pepper. Serve with remaining Parmesan.

courtesy of Squidoo.com

Zucchini Linguine is delicious when served for dinner with Toasted Garlic Bread. Mangia!

Ingredients
1 One pound package Linguine 2 medium sized Organic Zucchini, sliced thin 4 medium sized fresh Organic Tomatoes, seeded and chopped 1 medium sized Organic Onion, chopped 1/4 cup fresh Organic Parsley, chopped 3 Tablespoons Olive oil 3 Organic Garlic cloves, minced 1 Teaspoon dried basil 1 teaspoon dried oregano Salt and Pepper to taste Grated Parmesan to season

Method

1. Cook Linguine by following the directions on the package. Heat Olive oil in large skillet over medium heat. Add garlic and cook until slightly brown. (approximately 15 seconds) Add Zucchini and Onion Stir-Fry until tender-crisp. (Approximately 5 minutes) Add Tomatoes, Parsley, Basil, Oregano and salt and pepper and cook an additional 5 minutes. Toss the Linguine with the Zucchini mixture in a large bowl, gently. Top with grated Parmesan.

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Visit Cascade Harvest Coalition website to get tickets for this year's Food Lust event happening June 4th, at Willie Green's Farm in Monroe. It's an awesome celebration of local food, wine, music, and it doubles as a fund raiser for this great organization. Read more about it! www.cascadeharvest.org