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Recipes
Pesto and Tomato Pizza
By Mike_67
Adapted from a Williams-Sonoma recipe
- Thin crust pizza dough for two pizzas
- All-purpose flour for dusting
- 8 ounces fresh basil pesto (divided in four)
- 8 ounces plum tomatoes, cut into 1/4 inch thick slices
- 16 ounces shredded mozzarella cheese
- Salt and freshly ground pepper, to taste
Greek Pasta Salad
By Mike_67
Cook pasta according to package directions; drain
- 16 ounces penne pasta
- 2 1/2 cups cherry tomatoes
- 1 large green bell pepper cut in short, narrow strips
- 1 large red onion, thinly sliced
- 6 ounces feta cheese, crumbled
- 1/2 cup kalamata olives, halved
- 1/2 cup balsamic vinaigrette, or to taste
- 1/2 cup chopped fresh dill
- 1/4 cup lime juice
Grilled Vegetable Pasta
By Mike_67
Toss together first 8 ingredients in a large bowl
- 6 plum tomatoes, cut into 1 inch slices
- 8 ounces whole mushrooms
- 1 onion, cut into slices
- 1 zucchini, cut in half lengthwise
- 1 yellow squash, cut in half lengthwise
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 8 ounces penne, cooked
- 2 garlic cloves, minced
- 1/4 cup chopped fresh basil
- 1/2 cup freshly grated Parmesan cheese
Stuffed Acorn Squash
By Mike_67
Position a rack in the lower third of an oven and preheat to 350°F
- 1 1/2-lb. loaf country-style bread, cut into 3/4-inch cubes
- 6 acorn squashes, each about 1 lb.
- Salt and freshly ground pepper, to taste
- 3 Tbs. unsalted butter
- 2 small yellow onions, chopped
- 3 garlic cloves, chopped
- 3/4 tsp. freshly grated nutmeg
- 1/3 cup chopped assorted fresh herbs, such as sage, thyme and oregano
- 3 Tbs. chopped fresh flat-leaf parsley
- 1 cup dried cranberries
- 2 cups chicken stock
- 2 Tbs. extra-virgin olive oil
Cheesy Mariner’s Stew
By Mike_67
Heat oven to 350°F. Cook potatoes
- 2 pounds small red potatoes, cooked & halved
- 1 pound cut green beans
- 1 large onion, finely chopped
- 1 tablespoon olive oil
- 2 10 ounce cans cream of mushroom soup
- 2 teaspoons salt
- 1/2 teaspoon white pepper
- 2 cups shredded cheddar cheese
- 8 ounces chunk crab meat
- 8 ounces veggie or FF beef franks, cut bite-size
Red Snapper Vera Cruz
By Mike_67
Make sauce: Heat ¼ cup oil in a saucepan; sauté garlic and onions until tender, stirring occasionally
- Vera Cruz Sauce
- 4 tablespoons grape seed oil
- 3 cloves garlic, minced
- 1 large sweet yellow onion
- 4 large fresh tomatoes, quartered
- 1/2 cup sliced green olives
- Salt and pepper, to taste
- +++++
- Fish
- 2-pound whole red snapper fillet
- Oil for lubricating fish and greasing grill
- Fresh lime juice
Farfalle with Artichokes and Cannellini Beansv
By Mike_67
Cook pasta according to package direction
- 16 ounces farfalle
- 2 teaspoons pine nuts
- 3 tablespoon extra-virgin olive oil, divided
- 1 cup white onion, chopped
- 15 ounces artichoke hearts, canned in water
- 15 ounces cannellini beans, drained and rinsed
- 1/2 teaspoon sea salt
- 2 teaspoons ground black pepper
- 1 cup grape or cherry tomatoes, cut in half
- 1 cup Parmesan cheese, shredded
- Chopped parsley for garnish
Turkey Salad with Tomatoes, Black Beans and Cilantro
By Mike_67
In a large nonreactive bowl, combine the lime juice, jalapeño, minced garlic, salt and pepper
- 2 tablespoons fresh lime juice
- 1/2 jalapeño chili, seeded and minced
- 1 garlic clove, minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground pepper, plus more, to taste
- 1/3 cup extra-virgin olive oil
- 1 pound cooked white meat turkey
- 1 red heirloom tomato, cut into 1/2-inch dice
- 1 yellow heirloom tomato, cut into 1/2-inch dice *
- 1/4 cup chopped white onion
- 1/4 bunch fresh cilantro leaves, chopped
- 1 cup canned black beans, drained and rinsed
- Or three cups red and/or yellow Cherubs halved
- 8 cups spring mix
Greek Salad with Cherry Tomatoes
By Mike_67
Seed the bell peppers and cut into 1-inch chunks
- 2 red bell peppers
- 1 green bell pepper
- 2 cups cherry tomatoes
- 2 cucumbers,
- 1 red onion, sliced
- 8 ounces feta cheese, crumbled
- 1 clove garlic, minced
- 3/4 cup kalamata olives
- 6 anchovy fillets cut in thirds
- 2 tablespoons capers
- 1/4 cup red wine vinegar
- 2 tablespoons minced fresh dill
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper
- 1/3-cup fruity extra-virgin olive oil
Orzo Casserole
By Mike_67
Preheat oven to 450°F. Spray 3-quart baking dish with nonstick cooking spray
- 16 ounce package orzo pasta
- 2 pounds eggplant, unpeeled
- 1 tablespoon olive oil
- 28 ounces roasted garlic pasta sauce
- 1 tablespoon minced garlic
- 14 1/2 ounce can chopped tomatoes
- 1/2 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3 cups shredded mozzarella cheese
- Parmesan cheese for garnish