Roasted Root Vegetables

Ingredients:

1/4 cup extra-virgin olive oil
3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles
1 1/2 cups Brussels sprouts (about 1/2 pound), halved
4 cups red potatoes (about 1 pound), quartered
3 medium parsnips (about1 pound), cut into 1 1/2-inch thick slices
1 tablespoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried basil
4-5 springs of fresh chopped rosemary
1/2 teaspoon kosher salt
2 tablespoons freshly ground black pepper

Directions:

Preheat oven to 400 degrees F.

Cover baking sheet with foil and spray with non-stick spray. Place vegetables on baking sheet and add the dried herbs, rosemary, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry. Place on middle rack in oven and bake for 35 to 40 minutes. Toss once during cook time.

Sweet Potato-Stuffed Kreplach

Makes about 24 kreplach

Filling:

•1 lb. sweet potatoes
•1 large onion, sliced
•1 tablespoon olive oil
•2 tablespoons butter
•Salt and pepper to taste
•1 1/2 teaspoons ground coriander

Dough:

•2 cups flour
•2 eggs, beaten
•2 tablespoons water
•1 beaten egg for sealing kreplach

Make the filling:

Microwave potatoes until tender.

While sweet potatoes are cooking, heat oil in a medium skillet over a medium-low flame. Add onions and cook, stirring regularly, until they are lightly golden, about 12 minutes. Remove from heat.

When potatoes are cool, peel them. Place them in a medium mixing bowl and mash them with a hand masher. Add onions, butter, salt, pepper and coriander and mix well. Set aside. (Or cover and refrigerate if making ahead.)

Make the dough:

Place flour on a large wooden board or in a large mixing bowl. Make a well in the flour and add beaten eggs and water. Gradually work the flour into the liquid, using first a fork and then your hands, until it is fully combined. Place the dough on a floured surface and knead until it is smooth and elastic, at least 5 minutes.

Divide the dough into 2 portions. Roll each out into a square no more than 1/8-inch thick. With a sharp knife or pizza cutter, cut the dough into 2 1/2-inch squares. Roll each square out a bit thinner before filling it.

Make the kreplach:

Set out a small bowl filled with one beaten egg. Place one teaspoon of filling in the center of a dough square. Dab your finger in the egg and then around the inner edges of the dough. Fold the dough over to form a triangle. Pinch dampened edges together and seal by pressing along edges with fork tines. Repeat with remaining kreplach. You will have some filling left over. (Kreplach can be frozen uncooked.)

Drop kreplach in a large pot of boiling salted water. Cook, stirring occasionally, until tender, between 20-25 minutes. Remove from pot, drain, and garnish with chopped chives or float in soup.

Watermelon Salad

Watermelon Salsa, Serves 12 ½ cup servings
Delicious with grilled chicken, fish, pork or as a salad

4 cups seedless watermelon
1 cup chopped seedless cucumber
½ c. chopped scallions, green & white parts
½ large yellow pepper, chopped into small pieces
1 large jalapeno pepper, with seeds removed, chopped fine
1 ½ T fresh cilantro, chopped
1 ½ T minced fresh mint leaves
1 teas. Sugar
1 T olive oil
2 T fresh lime juice

Toss all ingredients in bowl & serve. If preparing in advance, toss all vegetables but reserve olive oil, sugar and line juice until ready to serve and add at the last minute.

Contributed by Judy Malpiedi

Deconstucted Guacamole Salad

Ingredients:

4 ripe tomatoes - the best you can get, cut into chunks
2 ripe avocadoes - chopped
1/2 red onion thinnly sliced
3 tablespoons fresh chopped cilantro (or more to taste)
Juice of 3 limes
Olive Oil
Kosher Salt
Course ground pepper

Directions:

Combine first 4 ingredients. Squeeze juice of three limes over ingredients. Salt and pepper to taste. Garnish with lime wedges.

Sagaponack Corn Pudding

Ingredients:

1/2 stick unsalted butter
5 cups fresh yellow corn kernels cut off the cob (6 to 8 ears)
1 cup chopped yellow onion (1 onion)
4 extra-large eggs
1 cup milk
1 cup half-and-half
1/2 cup yellow cornmeal
1 cup ricotta cheese (I use light)
3 tablespoons chopped fresh basil leaves
1 tablespoon sugar
1 tablespoon kosher salt
3/4 teaspoon freshly ground black pepper
3/4 cup (6 ounces) grated extra-sharp cheddar, plus extra to sprinkle on top (this is a white cheese ... not the orange super sharp cheese)

Directions:

Preheat the oven to 375 degrees F. Grease the inside of an 8 to 10-cup baking dish.

Melt the butter in a very large saute pan and saute the corn and onion over medium-high heat for 4 minutes. Cool slightly.

Whisk together the eggs, milk, and half-and-half in a large bowl. Slowly whisk in the cornmeal and then the ricotta. Add the basil, sugar, salt, and pepper. Add the cooked corn mixture and grated cheddar, and then pour into the baking dish. Sprinkle the top with more grated cheddar.

Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water. Bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.

Confetti Couscous

Ingredients:

1 box plain couscous
1 bottle Garlic Expressions Marinade (available at Dierberg's)
1/2 cup chopped yellow, red, orange peppers
3 tablespoons chopped green onions (or to taste)
ground pepper to taste
Chopped basil to garnish

Dump dry couscous in bowl. Dump bottle of Garlic Expressions over couscous. Cover and refrigerate overnight, stirring a few times when you remember. Next day stir in peppers and season with ground pepper. Garnish with chopped basil before serving.

Contributed by Granny.

Pasta Ponza

Ingredients:

Butter for greasing
2 cups (12 ounces) red cherry or grape tomatoes, halved
2 cups (12 ounces) yellow cherry or grape tomatoes, halved
1 tablespoon extra-virgin olive oil, plus extra for drizzling
1/2 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1/2 cup Italian-style seasoned breadcrumbs
1 pound ziti or other short tube-shaped pasta
1 1/4 cups (2 1/2 ounces) Pecorino Romano cheese, grated
1/4 cup chopped fresh basil

Directions:

Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside.

Place the tomatoes, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the prepared baking dish. Toss to coat. Sprinkle the breadcrumbs over the tomato mixture. Drizzle the top with olive oil and bake for 30 to 35 minutes until the top is golden. Cool for 5 minutes.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.

Place the pasta in a large serving bowl. Spoon the tomato mixture onto the pasta. Add the cheese and toss well. Thin out the sauce with a little pasta water, if needed. Season with salt and pepper, to taste. Sprinkle with the chopped basil and serve immediately.

Coconut Rice

1 tablespoons olive oil
1/2 cup chopped yellow onion
1/4 cup chopped yellow bell pepper
2 tablespoons minced shallots
1 teaspoon minced garlic
1 1/4 cups long-grain white rice
1 1/2 cups vegetable stock
1/2 cup coconut milk (I use Light Coconut Milk - available at Trader Joe's)
1/2 cup sweetened cream of coconut (this is in the baking aisle at your large grocer)
1 teaspoon salt
1/2 teaspoon ground white pepper
2 tablespoons chopped fresh mint
2 tablespoons toasted coconut

Heat the oil in a heavy 4-quart saucepan over medium-high heat. Add the onions, bell peppers, shallots, and garlic, and cook, stirring, for 2 minutes. Add the rice, stir to coat with the oil, and cook for 1 minute. Add the vegetable stock, coconut milk, sweetened cream of coconut, salt, and pepper, and bring to a light boil. Reduce the heat to low, cover, and simmer until the rice is tender and all the liquid is absorbed, about 20 to 22 minutes.

Remove from the heat and let sit 10 minutes. Fluff with a fork, sprinkle with mint and toasted coconut.

Note: I always toast extra coconut and store in air tight container. Sprinkle extra on mango sorbet for dessert with this meal.

Grilled Plantains with Spicy Brown Sugar Glaze

Ingredients:

4 very ripe plantains (as ripe as you can find), peeled and sliced on the bias 1/2-inch thick
2 tablespoons vegetable oil
4 tablespoons light brown sugar
2 tablespoons fresh orange juice
1 tablespoon honey
1/4 teaspoon red pepper
2 tablespoons coarsely chopped cilantro
Salt and freshly ground pepper

Directions:

Preheat grill. Brush the plantains with the oil and grill until caramelized, about 2 minutes on each side. In a small bowl, combine the brown sugar, orange juice, honey and cilantro and brush on plantains. Season to taste with salt and pepper.

Mediterranean Salad

Ingredients:

3 tablespoons extra-virgin olive oil, plus 1/4 cup
2 cloves garlic, minced
1 (1-pound) box Israeli couscous (or any small pasta)
3 cups chicken stock
2 lemons, juiced
1 lemon, zested
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup chopped fresh basil leaves
1/2 cup chopped fresh mint leaves
1/4 cup dried cranberries
1/4 cup slivered almonds, toasted

Directions:

In a medium saucepan, warm 3 tablespoons of the olive oil over medium heat. Add the garlic and cook for 1 minute. Add the couscous and cook until toasted and lightly browned, stirring often, about 5 minutes. Carefully add the stock, and the juice of 1 lemon, and bring to a boil. Reduce the heat and simmer, covered, until the couscous is tender, but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the couscous.

In a large bowl, toss the cooked couscous with the remaining olive oil, remaining lemon juice, zest, salt, and pepper and let cool.

Once the couscous is room temperature, add the fresh herbs, dried cranberries, and almonds. Toss to combine and serve.

Nana's Cucumber Salad

Directions:



Make the day before serving

Peel as many cucumbers as you think you need.

Slice thinly, I use a mandolin, the food processor mushes them up.
Onion, as much as you like, sliced the same thickness as the cucumbers.

Layer in a container with narrow sides and tight fitting lid.

Mix together:

equal parts of herb, cider or white wine vinegar

sugar, (enough to cover about half way up cucumber and onions) stir to dissolve as much sugar as possible, it won't all dissolve, don't worry about it..the moisture in the cukes will dissolve the remaining sugar crystals.

Pour sugar and vinegar mixture over cukes and onion, put on the lid and place in the refrigerator, shake or turn upside down to distribute the dressing when ever you think about it.

Enjoy.

Penne with Sun Dried Tomato Pesto

Ingredients:

12 ounces penne pasta
1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil (taste the oil the tomatoes are in first, if you don't like it drain them and substitute your own oil for a better flavor)
3 garlic cloves
Salt and freshly ground black pepper
1 cup (packed) fresh basil leaves
1/2 cup freshly grated Parmesan
1/4 teaspoon red pepper flakes (or more to taste)

Directions:

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Meanwhile, blend the sun-dried tomatoes and their oil, garlic, red pepper, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.

Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.

Garnish with additional Parmesan shavings and basil.

Watermelon Salad with Mint Leaves

Ingredients:

1 (5-pound) watermelon
1 Vidalia or other sweet onion
1/4 cup red wine vinegar (I used Rasberry Balsalmic from Vom Fass in Maplewood)
Salt and pepper
1/3 cup extra-virgin olive oil (mixed in a bit of Hazelnut Oil from Vom Fass)
2 tablespoons chopped fresh mint
4 ounces feta cheese, crumbled
6 whole mint sprigs

Directions:

Cut the flesh from the melon and cut into bite size pieces, removing and discarding the seeds, and set aside. Peel and slice the onion into rings.

In a small bowl, combine the vinegar, salt, pepper, and whisk until salt is dissolved. Slowly whisk in the olive oil, a few drops at a time. Add in the chopped mint, taste, and adjust seasonings.

In a large bowl, combine the melon, onion, and feta. Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed. Garnish with mint sprigs.

To serve, divide salad among individual plates and garnish with mint leaves.

Note: You can cut watermelon the day before, but if you do then drain it before you dress it so the dressing is not watered down.

Herb Garlic Mashed Potatoes

Ingredients:

4 pounds russet Yukon Gold potatoes, peeled and chunked (about 5 large potatoes)
Kosher salt and pepper
1/2 cup milk
1 tablespoon melted butter
4 ounces, 1/2 cup garlic and herb cheese (recommended: Reduced Fat Boursin)
1/2 non-fat Greek yogurt

Directions:

Cover potatoes with cold water. Add tablespoon of kosher salt. Boil until fork tender. Meanwhile, heat milk and butter in sauce pan. When potatoes are done strain and return to pot. Add hot milk and butter mixture to potatoes and mash. Add Boursin and yogurt. Mash some more. Salt and pepper to taste. Keep covered until ready to serve adding additional hot milk to maintain desired consistency.

Spicy Creamed Spinach

Ingredients:

2 tablespoons unsalted butter, plus more for pan
1/2 red onion, chopped
Kosher salt and freshly ground black pepper
3 cloves garlic, minced
1 teaspoon red chili flakes
1 3/4 cups half and half
1 cup shredded Parmesan
1 teaspoon fresh ground nutmeg
1/2 cup reduced fat sour cream
2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
1/2 cup packaged fried onions

Directions:

Preheat the oven to 375 degrees F. Butter an 8 by 8-inch baking dish. Melt the butter in a large skillet over medium-high heat. Add the onion and a pinch of salt. Saute for 3 minutes, then add the garlic and red chili flakes and saute for 2 more minutes. Add the half and half, Parmesan, and nutmeg. Heat until the half and half is just beginning to bubble, stirring often. Turn the burner off and stir in sour cream and spinach. Adjust the seasoning with salt and pepper, to taste. Pour into the prepared baking dish and sprinkle the top evenly with fried onions. Bake until golden and bubbly, 15 to 20 minutes.

(Note: Can be made day before and refrigerated. Add additional cooking time.)

Fiesta Salad with Cilantro Dressing

Salad:

½ cup canned black beans, drained
½ cup red onion
2 cups thinly sliced iceberg lettuce (I used 4 cups and added some romaine)
1 ½ cups seeded & chopped tomatoes
1 cup roaste corn kernels, (Trader Joe's frozen food aisle)
½ cup red bell pepper, chopped
1 cup shredded Monterey Jack Cheese
1 ripe avocado, sliced small
4 slices cooked bacon, crumbled (optional)
1/4 cup pinenuts

Dressing:

3 – 5 fresh jalapeno peppers, halved and seeded
¼ cup white wine vinegar
4 cloves garlic
Juice of 1 lemon
1 t. salt
2/3 cup olive oil
½ cup fresh cilantro, packed tightly

Dressing: Place jalapeno peppers, vinegar, garlic, lemon juice and salt in a blender. Blend until combined. While blending, add a slow stream of olive oil until emulsified. Blend in cilantro. Refrigerate until ready to use.

Salad: Combine all salad ingredients. Toss with dressing and serve immediately.

Contributed by Judy M.

Roasted Vegetable Pasta Primavera

Ingredients:

3 carrots, peeled and cut into thin strips (I bought these pre-cut)
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
10 garlic cloves
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian herbs or herbes de Provence
1 pound farfalle (bowtie pasta)
15 cherry tomatoes, halved
1/2 cup grated Parmesan
Fresh basil

Directions:

Preheat the oven to 450 degrees F.

On a large heavy baking sheet, toss all of the vegetables (except tomatoes) 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 shredded basil and serve immediately.


Adapted from Giada De Laurentiis

Greek Caponata

Ingredients:

1 (14.5-ounce) can fire roasted diced tomatoes (I use Muir Gold)
2 zucchini, cut into 1-inch rounds
2 summer squash, cut into 1-inch rounds
2 tomatoes, cut into wedges (seeded)
1 red onion, peeled and cut into 1-inch wedges (or mini-red onions are even prettier)
1 potato, peeled and cut into 1-inch cubes
3 garlic cloves, minced
2 handfuls pitted kalamata olives
1/4 cup extra-virgin olive oil
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1/4 feta cheese
4 to 6 slices grilled sourdough bread, optional for main dish

Directions:

Preheat the oven to 400 degrees F.

Pour the canned tomatoes into a 3 1/2-quart baking dish and spread to cover the bottom. In a large bowl combine the remaining ingredients (excluding the bread). Toss to coat. Pour the vegetables over the canned tomatoes in an even layer. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake until the edges of the vegetables are golden, about 30 to 40 minutes.

Remove from oven and sprinkle with feta cheese.

Brush bread with olive oil and rub with garlic. Grill.

Serve alone as a side, or with grilled sourdough bread for a main dish.

Stuffed Dates

Ingredients:

10/15 Medjool Dates, Pitted/Halved (available at Trader Joe's)
1/2 cup brandy (or enough to cover dates in bowl)
Goat Cheese
10/15 whole almonds (look for Marcona)
Pappadew Peppers, sliced (available at Kitchen Conservatory)
Plain Bread Crumbs

Directions:

Preheat over to 350 degrees.

Soak pitted/halved dates in brandy for 15 minutes or so. Remove from lidquid and stuff with almond and goat cheese. Top with slice of Pappadew Pepper and sprinkle of bread crumbs. Place on parchment lined cookie sheet and bake 10-15 minutes or until toasted. Serve warm or at room temperature.

Adapted from Kirk's Traveling Kitchen recipe