Vegetables

Orange Braised Fennel

Published on by carol lou

I frequently add fennel to sauces, stews, and vegetable dishes since fennel is used in many Mediterranean dishes.  I love the sweet, anise-like flavor of fennel.  When you are shopping, fennel almost looks like a cross between an onion and celery with feathery fronds.  Fennel once cooked and caramelized has a sweet flavor that pairs wonderfully with grilled meats and seafood.  If you have not tried fennel, now is the time – it is a hidden gem in the produce department.

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Orange Braised Fennel

Ingredients

  • 4 medium fennel bulbs
  • 1 1/2 tablespoon unsalted butter
  • 1 teaspoon sugar
  • 2 cloves garlic, thinly sliced
  • 1/2 cup orange juice
  • 1/4 cup water
  • salt and pepper, taste
  • 1/4 cup minced parsley

Instructions

  1. Trim tops off of fennel, then cut each bulb in half.  Melt butter in skillet and stir in sugar until dissolved.  Add garlic and saute for 1-2 minutes.  Place fennel in skillet cut side down and cook until brown, 5 - 10 minutes.  Turn fennel and add orange juice, water, salt and pepper.  Bring to a boil, reduce heat and cover.  Simmer until fennel is fork tender, approx. 25 minutes.  Add water during this phase if the pan becomes dry.  Remove lid after fennel is tender and cook over medium heat until the liquid has evaporated.  Toss with minced parsley, serve.

Grilled Long Stem Artichokes

Published on by carol lou

During our recent visit to Napa Valley, we ordered a grilled artichoke as an appetizer at the Farmstead at Longmeadow Ranch.  Served hot, charred, with a dipping sauce, it was delicious.  When shopping yesterday, I purchased a long stem artichoke.  I was thinking the key to a great grilled artichoke must be to precook the artichoke and then grill just prior to serving.  That is exactly what I did and the results we great.  Now I have another favorite grilled vegetable.

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Grilled Long Stem Artichokes

Ingredients

  • long stem artichokes (plan one for 2 people)
  • 1 lemon, cut into four wedges

Instructions

  1. Fill a large pot 3/4 full of water, add 2 tablespoons salt and bring to a boil.  While the water is heating, prepare the artichoke.  Cut the end off the the stem, about 1/2 inch off.  Then cut the stem so the artichoke will fit in your pot.  Leave as much stem on the artichoke as you can.  Peel the stem portion you cut off, rub with lemon juice and set aside.  Peel the stem of the artichoke that is still attached, rub with lemon juice.  Cut the top 1/4 off the the artichoke.  Cut 1/4 off of all of the leaves.  Rub the entire artichoke with lemon juice.  Now, put the cut lemon slices you have used into the boiling water.  Put the artichoke(s) and stems in the boiling water, cover, reduce heat slightly and cook for 20-30 minutes or until the heart of the artichoke is tender.  Remove the artichoke(s) from the water and place in a colander upside down to cool.  When cool enough to handle, cut the artichoke in half.  Carefully with a spoon scoop our the fuzzy choke.  Place the cooked artichokes and stems in a zip top bag.  Drizzle with approximately 1/2 cup of olive olive and 2 tablespoons of vinegar, add one minced garlic clove.  Leave in olive oil mixture for 30 - 60 minutes.  Remove when the grill has reached 400 degrees, grill on both sides watching carefully until the artichoke has a slight char on both sides.  Remove, sprinkle with additional salt, if desired.  Serve.   


    Here is how I made my dipping sauce:

    I mixed together equal parts of mayonnaise and sour cream (1/2 cup of each), 1 teaspoon Dijon mustard, 1 teaspoon fresh thyme leaves, squeeze of 1/2 of lemon and salt and pepper.


Herb Roasted Potatoes

Published on by carol lou

Looking for a quick to prepare side dish?  Tired of that same old baked potato?  

Time to try Herb Roasted Potatoes – easy to prepare and absolutely delicious.  Crusty on the outside and creamy on the inside.  These do pack a bit of heat, so adjust the cayenne pepper if you want your potatoes mild. I like to serve these with a side of sour cream.  You can also serve these with your favorite baked potato toppers.  Try them as an appetizer serving each on a pick with an assortment of condiments as dips.  One basic recipe, multiple possibilities.

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Herb Roasted Potatoes

Ingredients

  • 2 baking potatoes
  • 1 teaspoon tarragon, fresh or dried
  • 2 cloves garlic, minced
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon Dijon mustard
  • 2 tablespoons olive oil

Instructions

  1. Preheat oven to 425 degrees.  Line a baking sheet with foil (for easy clean-up).  Wash, dry and cut potatoes into one inch cubes. In a mixing bowl combine the tarragon, garlic, paprika, cayenne pepper, mustard and one tablespoon of the olive oil.  Toss the potato cubes with the herb mixture.  Pour out onto the baking sheet in a single layer.  Bake for 30 minutes.  Remove from the oven and drizzle the remaining tablespoon of olive oil, return to the oven for 10 additional minutes.  Serve

Interesting Find – Seasonal Roots – Kale Pesto

Published on by carol lou

As you know, I am a huge fan of farmer’s markets in the area.  I love to go and find the fresh produce, meats, dairy items and seasonal items all directly from the local farms.  I receive plenty of  e-mails weekly regarding products and services various organizations and companies would like me to feature on my blog.  There are a few that come along that really capture my attention, Seasonal Roots was one of them.  A farmer’s market delivery service very similar to  many CSA’s (Community Supported Agriculture).  For those of you not familiar with a CSA’s, CSA’s have been synonymous with a weekly or bi-weekly box full of local fruits and vegetables that are in season, delivered to your door or local drop spot where you can pick up your box.  With Seasonal Roots you can customized your delivery and box size to meet the needs of your family,  Seasonal Roots works with many farmers in Virginia so you are not limited to one farm and that farms crops.  They use multiple farms so the variety is vast.  My box arrived packed with produce and a bag of granola and what I really like is it challenges me to think outside of the box and serve new and interesting items.  I must admit, I am one that never buys kale, but when it was delivered, time to make Kale Pesto.  Is is just delicious on a bowl of piping hot pasta, now I wonder why I haven’t been buying kale regularly.  Check out Seasonal Roots if you live in VA or check out the nearest CSA in your area.  It is time to support our local farms and enjoy the bounty from the farms in your region.  I love what their box says – From Dirt to your Doorstep, how appropriate.

Seasonal Roots currently has a promo code, EATLOCAL93,  now through Oct. 17, new members will receive $25 off the membership fee. 

 
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Kale Pesto

Ingredients

  • 5 cups packed chopped kale
  • 1 cup toasted walnuts
  • 1 cup grated Parmesan cheese
  • 2 cloves garlic, chopped
  • 1/2 lemon, juiced
  • 1 1/4 cups olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. Rinse and pat dry the kale, cut out the tough inner stem and discard, chop the leaves.  Toast the walnuts - preheat oven to 350 degrees.  Line a baking sheet with foil for easy clean-up, bake walnuts 4 - 6 minutes until they begin to brown, watch closely.

    Pulse kale and walnuts in a food processor,  Stir frequently and add olive oil slowly.  It took me many pluses and olive oil to incorporate all of the kale.  Once the kale is all pulsed, add the remaining ingredients and pulse until all is incorporated.  Remove to a storage container, drizzle top with olive oil and refrigerate until serving.  You can also freeze pesto in ice cubes trays to bring out and use as needed.  Delicious on pasta.

 

 

Honey Glazed Carrots with Apples

Published on by carol lou

When I was a little girl, my favorite vegetable was always cooked carrots.  Not surprising, my mom cooked carrots every which way since that is what I liked. I also know as a parent, if your child really likes a particular vegetable, you cook it!  After all of these years, I still love carrots.  It just happened that my neighbors went apple picking and surprised me with a wonderful bag of apples.  Carrots and apples, two of my favorites.  So out came my stash of recipes from my mom and I made one of my favorites, Honey Glazed Carrots with Apples.  This recipe is perfect for fall, a great accompaniment to roasted meats, chicken or turkey.  I hope you enjoy carrots as much as I do!

 

 

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Honey Glazed Carrots with Apples

Servings 8

Ingredients

  • 8 medium carrots, peeled and sliced
  • 6 medium apples, sliced
  • 1/4 cup honey
  • 1 teaspoon salt
  • 2 tablespoons butter
  • 1 tablespoon brown sugar
  • paprika, to taste

Instructions

  1. Place carrots in a medium saucepan, cover with water, bring to a boil and boil for 8 - 10 minutes or until tender crisp.  Drain carrots.  Preheat oven to 350 degrees.  In a mixing bowl, combine carrots, apple slices, salt and honey.  Pour mixture into a greased 9 inch baking dish.  Dot carrot mixture with butter, dust with paprika.  Bake, covered, for 45 - 50 minutes.

Stuffed Zucchini

Published on by carol lou

Did you know? 

  • April 25th is National Zucchini Bread Day.
  • The world’s largest zucchini on record was 69 1/2 inches long, and weighed 65 lbs. 
  • A zucchini has more potassium than a banana.
  • The word zucchini comes from ‘zucca’ the Italian word for squash.
  • Biggest is NOT best. The most flavorful zucchinis are small- to medium-sized and the darker the skin, the richer the nutrients.
  • One zucchini has just 25 calories (compared to a baked potato, for example, which has 130 calories).

I thought before the summers bounty of zucchini is over, I would post one of our favorite savory zucchini recipes.

 

 

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Stuffed Zucchini

Servings 4

Ingredients

  • 2 zucchini, medium sized
  • 1 pound lean ground beef
  • 1 cup red bell pepper, chopped
  • 1/2 cup sweet yellow onion, chopped
  • 3 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • salt and pepper, to taste
  • 1/2 cup sour cream
  • 1 cup shredded Cheddar cheese, divided

Instructions

  1. Preheat oven to 350 degrees.  Grease a 9 x 13 inch baking dish.  Slice zucchini lengthwise in half and scoop out pulp, leaving 1/2 inch shell.  Chop pulp and reserve.  Brown ground beef in a large skillet over medium high heat, stirring often for 7 - 9 minutes.  Add red pepper, chopped zucchini and onion to beef and cook until vegetables are tender. Stir in ketchup, Worcestershire sauce. salt and pepper, heat through.  Stir in the sour cream and 1/2 cup of the Cheddar cheese.  Spoon filling evenly into zucchini shells.  Pour 1/2 cup water around zucchini shells.  Cover and bake 35 - 40 minutes or until the zucchini is tender.  Uncover and sprinkle with remaining cheese, return to oven uncovered and bake an additional 10 minutes or until cheese is melted and browned. 

Cheese Souffle Stuffed Tomatoes

Published on by carol lou

Looking for a different way to serve the current bounty of summer tomatoes?  Try my Cheese Souffle Stuffed Tomatoes   I scooped out the pulp of the tomatoes and then spooned in the souffle mixture.  Bake for thirty minutes and you will have the most impressive and delicious vegetable.  Great to serve along with any grilled meat or as a main course with a salad.  The key is to time your dinner that everything is done and ready to serve when the souffles come out of the oven.  You need to serve them immediately so they do not fall.  You can mix in any fresh herb from your garden for that extra special touch.

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Cheese Souffle Stuffed Tomatoes

Servings 6

Ingredients

  • 6 medium tomatoes
  • 1/2 teaspoon salt
  • 4 tablespoons butter
  • 1 1/2 tablespoon flour
  • 1/2 cup milk
  • 1 teaspoon fresh minced herbs - basil, oregano, or tarragon are a few you could use
  • 4 dashes hot pepper sauce
  • 3/4 cup grated sharp cheddar cheese
  • 3 large eggs, separated

Instructions

  1. Wash and dry tomatoes, cut 1/2 inch off of stem end.  Scoop out the pulp, leaving approx. 1/2 inch of shell.  Salt the insides of the tomatoes and invert on paper toweling to drain for 45 minutes to 1 hour.

    Preheat oven to 375 degrees.

    Melt the butter in a saucepan, blend in the flour.  Cook for one minute, stirring constantly.  Add the milk and whisk constantly until you have a smooth white sauce.  Remove from the heat and stir in the herbs, hot pepper sauce, and cheese.  Beat in egg yolks.   Beat the egg whites until stiff.  Fold 1/4 of the egg whiles into the cheese sauce.  Fold in remaining egg whites, do not overblend.

    Place tomatoes upright in a buttered baking dish. Spoon the mixture into the tomatoes and mound on top.  Bake for 25 - 30 minutes or until puffed and golden.  Serve immediately.

Vegetable Flatbread

Published on by carol lou

I have a tendency to want to buy everything I see when I go to the Farmers’ Market.  It is so hard to pass by all of the fresh fruits and vegetables that are in season and I am always thinking, how can I cook it?  I like to challenge myself and buy a fruit or vegetable that I normally do not use.   So can you guess what my challenge purchase was this week?  Squash blossoms.  To be more exact, zucchini blossoms.  This is the time of year when the plants are in bloom and squash blossoms are a treat to buy.  There is a limited window when they are available, so now is the time to try them.  I knew we were going to put steaks on the grill and decided to serve Vegetable Flatbread with it.  I topped the crust with all of my purchases from the market; heirloom tomato, purple onion, zucchini, and squash blossoms.  It was absolutely delicious on a layer of pepper jack cheese.  I am lucky to have leftovers for lunch today!

Above the is flatbread prior to going into the oven

 

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Vegetable Flatbread

Ingredients

  • CRUST
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 3/4 cup milk
  • 1/4 cup olive oil
  • TOPPING
  • 8 oz pepper jack cheese, grated
  • 1 heirloom tomato, sliced thin
  • 1 small zucchini, sliced thin
  • 1/2 red onion, sliced thin
  • 12 zucchini blossoms, stems and stamens removed and blossoms opened flat
  • salt and pepper
  • olive oil

Instructions

  1. Preheat oven to 425 degrees.  In a large bowl combine the flour, baking powder, and salt.  Stir in milk and olive oil and mix until combined.  Turn out onto a floured board and knead until combined and smooth.  Roll or press dough on a lightly greased baking sheet until approx. 1/4 inch thick.  Top dough with the cheese and vegetables.  Drizzle with olive oil and season with salt and pepper.  Bake 20 - 25 minutes or until golden brown.

 

Spinach Artichoke Casserole

Published on by carol lou

 I miss my weekly trips to the Farmers Market.  However, when the weather turn cold, I turn to my recipe box for some of my favorite recipes.  I have made this numerous times and it never disappoints.  Perfect with baked chicken, fish or pork.  Also delicious along side a grilled steak; it is very similar to a spinach side dish you might see on the menu at one of your favorite steakhouses.  This is also the perfect make-ahead dish, prepare earlier in the day, refrigerate and bake just prior to serving.  

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Spinach Artichoke Casserole

Ingredients

  • 2 10 oz. pkg. frozen chopped spinach
  • 1/2 cup chopped onion
  • 1/4 cup butter
  • 2 cups sour cream
  • 1/2 cup grated Parmesan cheese, plus 2 additional tablespoons
  • salt and pepper, to taste
  • 1 16 oz. can water-packed quartered artichoke hearts

Instructions

  1. Preheat oven to 350 degrees.  Cook spinach; drain and squeeze dry.  Saute onion in butter until transparent.  Combine sour cream, 1/2 cup Parmesan cheese, salt, pepper, and cooked spinach in a mixing bowl.  Mix in onion.  Pour into a 1 1/2 quart baking dish.  Drain artichoke hearts, arrange over the spinach mixture.  Sprinkle with remaining 2 tablespoons of Parmesan cheese.  Bake for 20 - 30 minutes until hot and bubbly.

      If you are preparing this ahead, you will need to increase the baking time if you are baking directly from the refrigerator.  I always take the casserole out of the refrigerator and let it sit at room temperature approx. 30 minutes prior to baking.