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Recipes
Beet and Cheddar Risotto
By BobD
Place the beet in a food processor and pulse until finely chopped
- 1 medium beet, peeled and quartered
- 2 cups loosely packed beet greens, stems trimmed
- 2 cups water
- 2 cups vegetable broth
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, minced
- 1 cup arborio rice
- 8 ounces shredded sharp cheddar cheese (2 cups)
- Salt and freshly ground pepper
- Freshly grated Parmigiano-Reggiano cheese, for serving
INDIAN DAL SOUP
By BobD
Add the first 8 ingredients to a large pot, along with water to cover
- 1 lb. dried lentils, rinsed and picked over
- 1 onion, roughly chopped
- fresh ginger, 2-inch piece, peeled and minced
- 3 garlic cloves, minced
- 1 tbsp. curry powder (hot or mild, your preference)
- 2 tsp. ground cumin
- 2 dried red chilies (or hot red pepper flakes or cayenne pepper, to taste)
- 3-4 tomatoes, cored and roughly chopped (optional) Salt Black pepper
GREEK GREEN BEANS w/SQUASH & TOMATOES
By BobD
1. Heat 2 tablespoons of the olive oil in a wide, covered skillet or Dutch oven over medium heat, and add the onion
- 3 tablespoons extra virgin olive oil
- 1 large onion, chopped
- 2 large garlic cloves, minced
- 1 pound fresh green beans, trimmed
- 3/4 pound yellow squash (3 medium squash)
- 1 (14-ounce) can chopped tomatoes, or 1 1/2 cups peeled, chopped tomatoes
- Salt and freshly ground pepper to taste
- 1/4 cup chopped fresh mint, parsley or dill
- 1 to 2 tablespoons fresh lemon juice (optional)
Ricotta Gnudi with Chanterelles
By BobD
In a large bowl, combine the ricotta, the 1/4 cup of Parmigiano, the egg, butter and nutmeg
- 1 pound whole cow's-milk ricotta cheese
- 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
- 1 large egg, lightly beaten
- 2 teaspoons unsalted butter, melted
- 1/4 teaspoon freshly grated nutmeg
- All-purpose flour
- Extra-virgin olive oil
- 1 pound chanterelle mushrooms, thickly sliced
- Salt
- 8 large garlic cloves, thinly sliced
- 2 teaspoons thyme leaves
- 1 stick unsalted butter, diced
Nectarine-Buttermilk Pops
By BobD
In a medium saucepan, toss the sliced nectarines with 3/4 cup of the sugar and 2 tablespoons of the lemon juice and...
- 2 pounds nectarines, thinly sliced
- 1 cup sugar
- 2 1/2 tablespoons fresh lemon juice
- 3 tablespoons ginger liqueur, such as Domaine de Canton brand
- 3/4 cup cold buttermilk
- 1/2 teaspoon finely grated lemon zest
MAPLE-WALNUT ROASTED APPLES
By BobD
1. Preheat the oven to 400°F (200°C)
- 1/3 cup maple syrup
- 3 tablespoons apple cider or apple juice
- 2 teaspoons unsalted butter
- 2 large apples, halved
- 2 tablespoons chopped walnuts
- 1 cup reduced-fat ice cream or low-fat vanilla frozen yogurt
TUNA & VEGETABLE SALAD
By BobD
1. In a small bowl or Pyrex measuring cup, whisk together the vinegar and lemon juice with the garlic, salt, pepper...
- For the vinaigrette:
- to salad of tuna, potatoes and vegetables makes a wonderful meal. If tomatoes are out of season, shred a carrot; if green beans dont look fresh, use broccoli. Be sure to include lots of minced fresh herbs.
- 2 2 2 tablespoons red or white wine vinegar or sherry vinegar
- 1 1 1 tablespoon fresh lemon juice
- 1 1 1 small garlic clove, finely minced or pureed in a mortar and pestle
- to and freshly ground pepper to taste
- 1 1 1 teaspoon Dijon mustard
- 1/2 1/2 to cup extra virgin olive oil (you may substitute yogurt for some of the olive oil to make a low-fat dressing)
- For the salad:
- 1 1 1/2 pound medium-size Yukon Gold or Red Bliss potatoes, cut in 1/2 inch dice
- 1 6 1/2-ounce 1 6 1/2-ounce 1/2-ounce can olive oil packed or water-packed light (not albacore) tuna, drained
- 1 1 1 red or green pepper, cut in thin slices
- 3 3 4 1/2 4 tomatoes, cut in wedges, or 1/2 pound carrots, shredded or cut in thin wide strips using a vegetable peeler
- 1/2 1/2 1/2 pound green beans, trimmed and cut in half if long; or broccoli florets
- 2 2 2 hard-cooked eggs, peeled and cut in wedges
- 1 1 4 to 5 head of Boston lettuce, romaine heart; or 4 to 5 cups mixed baby salad greens, washed and dried
- 2 to 4 2 to 4 4 tablespoons chopped fresh herbs, such as parsley, basil, tarragon, chives and marjoram
SAUTEED SHRIMP w/HAZELNUT ROMESCO
By BobD
1. Snap the stems from the Nyora peppers
- 8 8 8 Nyora chiles
- 2 2 2 large red bell peppers
- 3/4 3/4 2 cup extra-virgin olive oil plus 2 tablespoons
- 1/2 1/2 1/2 cup raw hazelnuts
- 2 2 2 tablespoons fine breadcrumbs
- 2 2 2 cloves garlic, coarsely chopped
- 1 1 1 medium tomato, peeled and seeded
- 2 2 2 tablespoons sherry vinegar
- Coarse salt and freshly ground black pepper
- 16 16 16 extra-large shrimp, shelled, deveined, and rinsed
- 1/4 1/4 1/4 cup fresh flat-leaf parsley, finely chopped, for garnish
MAC & TWO CHEESES w/SHALLOTS
By BobD
Preheat oven to 400°F. Butter 11x7x2-inch glass baking dish
- Instead of breadcrumbs, this mac and cheese is topped with rich, pungent caramelized shallots and creamy, crumbled goat cheese.
- Yield: Makes 6 servings
- 3 tablespoons butter plus more for baking dish
- 3 cups sliced large shallots (about 6)
- 8 ounces small elbow macaroni (2 cups)
- 1 1/4 cups half and half
- 2 1/2 teaspoons hot sauce (such as Cholula)
- 2 cups (packed) coarsely grated extrasharp cheddar cheese (about 8 ounces)
- 1 1/2 tablespoons all purpose flour
- 2/3 cup crumbled soft fresh goat cheese
TUNA, CAPERS & WARM POTATO SALAD
By BobD
Preheat the oven to 400 F
- Insalata di Capperi e Tonno
- Pantelleria is an island half way between Sicily and the northern shore of Africa. It is an arid island but what grows there is intense in flavor. Some of the best Italian passito wines–those made fro
- Serves 6
- 3 medium Idaho potatoes
- 2 medium-size ripe tomatoes, cored, halved and cut into 1/4-inch-thick slices
- 1/2 medium-size red onion, sliced thin
- 6 basil leaves, washed and shredded thin
- 4 tablespoons extra virgin olive oil
- 3 tablespoons red wine vinegar
- Salt and freshly ground black pepper to taste
- One 6-ounce can tuna packed in olive oil
- 1/2 cup small (nonpareil) capers in brine (preferably from Pantelleria), drained