Scottnjennie's profile page
Recipes
Swiss Chard and Ricotta Salata Egg Bake
By scottnjennie
Sunset NOVEMBER 2006
- 1 bunch Swiss chard
- 2 tablespoons butter, plus more for buttering dish
- 1 teaspoon salt
- 2 cloves garlic, minced
- 1/4 teaspoon white pepper
- 1 1/2 cups grated ricotta salata cheese
- 18 large eggs
- 1/2 cup heavy whipping cream
- 3/4 cup grated gruyère cheese
Summer Tomato, Onion & Cucumber Salad
By scottnjennie
Whisk vinegar, oil, honey, salt and pepper in a large shallow bowl
- 3 Tbsp rice vinegar
- 1 Tbsp olive oil
- 1 tsp honey
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper, or more to taste
- 2 medium Seismic Gardens cucumbers
- 4 medium Seismic Gardens tomatoes, cut into 1/2-inch wedges
- 1 Simis Ranch sweet onion, halved and very thinly sliced
- 2 Tbsp coarsely chopped fresh herbs, such as Simis Ranch parsley, chives and/or tarragon (Simis Ranch cilantro would be good too!)
Pork Saltimbocca with Polenta
By scottnjennie
Bruce Aidells, Cooking Light NOVEMBER 2003 Traditional saltimbocca is made with thin slices of pounded veal, ...
- 6 (4-ounce) boneless center-cut loin pork chops, trimmed
- 6 very thin slices prosciutto (about 2 ounces)
- 6 large fresh sage leaves
- 1/3 cup (about 1 1/2 ounces) shredded fontina cheese
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon salt
- 2 tablespoons all-purpose flour
- 1 tablespoon olive oil
- 1/2 cup dry white wine
- 1 cup fat-free, less-sodium chicken broth
- 1 tablespoon thinly sliced fresh sage
- 2 cups 2% reduced-fat milk
- 1 (14-ounce) can fat-free, less-sodium chicken broth
- 1 cup instant polenta
- 1/2 teaspoon salt
Miso, Sesame, and Sweet Potato Dip
By scottnjennie
Sunset DECEMBER 2010
- 1 pound deep orange-fleshed sweet potatoes (often labeled "yams"), peeled and cut into 1- to 2-in. chunks
- 2 teaspoons chopped fresh ginger
- 2 tablespoons white (shiro) miso*
- 1 1/2 tablespoons tahini (sesame paste)
- 2 teaspoons soy sauce
- 2 tablespoons thinly sliced green onion tops
- 1 1/2 teaspoons toasted sesame seeds
Bn's Cauliflower Mac-and-Cheese
By scottnjennie
Heat oven to 400 degrees. Bring a large pot of salted water to boil, then cook the pasta according to package di...
- 2 Tbsp butter. plus extra for the dish
- 1 clove garlic, minced
- 1 cup fresh bread crumbs (2 whole wheat bread slices pulsed in a food processor)
- 1 small head cauliflower, cut into small florets
- 1 lb macaroni, penne, or rotini
- 12 oz sharp Cheddar, grated
- 1 cup sour cream
- Salt and pepper
Thick and creamy vegan squash soup
By scottnjennie
This is my go-to, chilly day recipe
- one medium sized butternut squash
- 2 tablespoons olive oil
- 2 tablespoons garlic, chopped
- 1 tablespoon ginger, peeled and chopped
- 1/4 sweet yellow onion, minced
- 1/2 tsp cardamom
- 1/2 tsp clove
- 1/2 tsp nutmeg
- 2 tablespoons vegetarian bouillon
- one can coconut milk
- splash of rice wine vinegar
- salt and freshly cracked pepper to taste
- add cayenne, fresh rosemary or sage as a garnish.
Salad with roasted root vegetable vinaigrette
By scottnjennie
For the vinaigrette: Place the carrot, parsnip, shallot, oil, apple juice concentrate, vinegar, maple syrup, salt a...
- Vinaigrette
- 1 roasted carrot (leftover from roasted chicken with root vegetables)
- 1 roasted parsnip (leftover from roasted chicken with root vegetables)
- 1/2 roasted shallot (leftover from roasted chicken with root vegetables)
- 1/3 cup extra-virgin olive oil
- 1/4 cup frozen apple juice concentrate, thawed
- 2 tablespoons apple cider vinegar
- 1 teaspoon maple syrup
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 head romaine lettuce, chopped
- 1/2 head radicchio, chopped
- 1 spear Belgian endive, stemmed and chopped
Avocado and Cilantro Dressing
By scottnjennie
Scoop out flesh of avocado and place in blender or food processor
- 1 large ripe avocado
- 3/4 bunch cilantro (about 1 cup loosely packed)
- juice of 1 lime
- juice of 1 lemon
- 1/4 cup extra virgin olive oil
- 1 clove garlic, grated or minced
- 1-2 Tbsp red wine vinegar
- up to a 1/4 cup white balsamic vinegar
Best Mac 'n' Cheese Ever
By scottnjennie
Preheat oven to 350 degrees
- 1 head of garlic, roasted
- 1 tsp olive oil
- 1 lb Cavatappi pasta
- 1/2 lb Appelwood smoked bacon
- 1 1/2 c fresh white bread crumbs
- 1/2 c Parmigiano Reggiano grated
- 8 Tbs butter
- 1/4 c shallots minced
- 1/2 c flour
- 1 qt whole milk
- 6 oz Gruyere cheese, grated
- 8 oz extra-sharp Cheddar cheese, grated
- 1/2 tsp pepper
- 1 tsp salt
- 1/4 tsp nutmeg, freshly grated
Crispy Lemon Pepper Arugula
By scottnjennie
These crunchy, oven-roasted leaves make great snacks, salad toppings, and garnishes for chilled soups
- 4 oz. arugula leaves (6 cups)
- 2 Tbs. olive oil
- 2 tsp. lemon pepper seasoning