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Fried tomatoes never tasted so good

  • DRESSING:
  • 3 to 4 beefsteak tomatoes, sliced about 1/4 inch thickness
  • 1 egg
  • 1/2 cup milk
  • 1 cup flour
  • 1 cup breadcrumbs
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • Canola oil for frying
  • 2 celery stalks, sliced thin
  • 1/4 red onion, diced
  • Grated Romano or Parmesan cheese
  • 1 tablespoon capers, chopped plus a tablespoon of caper juice
  • Juice of 1/2 lemon
  • 2 to 3 tablespoons olive oil
4.4/5 (5 Votes)

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For the filling: To prepare the filling, first roast the butternut squash (seeds removed, skin on), with some olive...

  • For the filling:
  • 1 pound (500 grams) butternut squash
  • 1 tablespoon olive oil
  • 2 ounces (50 grams) grated Parmesan cheese
  • 1 egg yolk
  • 1 tablespoon dry breadcrumbs
  • pinches nutmeg
  • Salt and pepper
  • For the pasta and sauce:
  • 2 1/2 cups (300 grams) type 00 flour
  • 2 whole eggs
  • 2 egg yolks
  • 1/3 cup (80 grams) butter
  • 1 bunch of sage
  • Grated Parmesan cheese
4.4/5 (8 Votes)

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Preheat Oven 350 degrees: Set up two shallow bowls one with the egg-wash and one with the flour

  • For the Eggplant
  • 2 eggplants – sliced
  • 3 eggs – beaten plus splash of water
  • 1 1/2 cups flour
  • Drizzle of vegetable oil
  • For the Salad
  • 2 stalks celery – chopped
  • 3-4 cloves of garlic – chopped
  • 1 tomato – diced
  • 1/2 cup of Italian parsley – chopped
  • 1 red onion – sliced
  • 15 oz. can of black beans – drained
  • 1/2 tsp. red pepper flakes
  • 1/2 tsp. salt
  • 1/2 tsp. dried oregano
  • 1/2 tsp. black pepper
  • Parmesan or Romano cheese for grating
  • Juice of one lemon
  • 3-4 tablespoons of olive oil
4.4/5 (5 Votes)

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Not quite a pickle and not quite a salad these Turkish flavors would be a great addition to your meze table at a Mi...

  • 1 pound very young cucumbers or better yet, Persian cucumbers
  • 2 very young fennel bulbs
  • 3 Thai bird or similar hot pepper
  • 10 clove garlic cloves, peeled and left whole
  • 1 tablespoon fennel seeds
  • 1 tablespoon coriander seeds
  • 1 cinnamon stick, broken into several pieces
  • 1/2 teaspoon red pepper flakes (or to taste) optional
  • 3 cup white vinegar
  • 1 cup water
  • 3 tablespoon sugar
  • 2 tablespoon kosher salt
  • 1 bay leaf
  • 1 teaspoon black peppercorns
  • olive oil to taste
4.4/5 (5 Votes)

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Light and healthy summer squash casserole with cheese and eggs

  • 1 medium-sized summer squash, peeled and diced
  • 1 big sweet pepper, chopped
  • 1 big onion, chopped
  • 1 big carrot, grated
  • 5 eggs
  • 4 ounces Goudacheese (actually any cheese will do)
  • 4 tablespoons sour cream
  • 1/2 cup milk
  • 1 teaspoon dry greens mixture (basil, dill, parsley)
4.4/5 (5 Votes)

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Nothin’ better than fresh corn on the cob ~~ my two favorite types of corn are Silver Queen and Olathe Sweet ~~ s

  • 6 ears fresh corn, shucked and soaked in water a few hours
  • Cooking spray (olive oil or canola oil)
  • 1/2 cup Parmesan cheese, shredded
  • 1/4 cup parsley, finely chopped
  • 2 tablespoons fresh basil, finely chopped
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon coarse ground pepper
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked hot paprika
  • 4 tablespoons melted butter
4.4/5 (5 Votes)

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courtesy of Family Table cookbook

  • Vinaigrette
  • 1/4 cup extra-virgin olive oil
  • 1/3 cup freshly squeezed lemon juice
  • 1/4 cup red wine vinegar
  • 1 1/2 teaspoons sherry vinegar
  • 1/2 teaspoon kosher salt
  • Pinch freshly ground black pepper
  • 3/4 cup finely chopped red onion
  • Salad
  • 2 heads broccoli (1 1/2 to 2 pounds total), cut into bite-sized florets, stems trimmed and thinly sliced
  • 3 tablespoons olive oil (divided)
  • 1 fennel bulb, trimmed, cored and cut crosswise into 1/4-inch-thick slices
  • Kosher salt and freshly ground black pepper
  • 1/3 cup finely chopped fresh basil
  • 1/3 cup finely chopped fresh Italian parsley
4.4/5 (5 Votes)

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http://low-carb-news.blogspot

  • Cake:
  • 4 eggs
  • 2/3 cup light-tasting olive oil, PLUS (150 mL)
  • 1 tbsp olive oil (15 mL)
  • 1/3 cup granulated erythritol (75 mL)
  • Liquid sweetener to equal 2/3 cup (150 mL)
  • 3/4 cup grated zucchini (175 mL)
  • 3/4 cup grated carrot (175 mL)
  • 1 tbsp orange zest (15 mL)
  • 13/4 cups Gluten-Free Bake Mix (425 mL)
  • 11/2 tsp baking soda (7 mL)
  • 1 tsp cinnamon (1 mL)
  • 1/4 cup raisins, snipped in half (60 mL)
  • 1/4 cup chopped walnuts, OR hazelnuts (60 mL)
  • Cream Cheese Frosting:
  • 8 oz regular cream cheese, softened (250 g)
  • 1/3 cup powdered erythritol (75 mL)
  • Liquid sweetener to equal 1/4 cup (60 mL)
  • 4 tbsp unsalted butter, softened (60 mL)
  • 2 tbsp heavy cream (30 mL)
  • 11/2 tsp vanilla extract (7 mL)
4.4/5 (5 Votes)

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Chalupas, meaning "little boats," differ in shape and size as you move around Mexico, but in this case, their cargo...

  • 1 cup corn tortilla flour (masa harina; 4 1/2 ounces)
  • 3/4 cup warm water
  • 1 large garlic clove, minced
  • 1 teaspoon minced fresh serrano chile with seeds, or to taste
  • 1 cup white onion, finely chopped and divided
  • 4 tablespoons lard or vegetable oil, divided
  • 2 cups fresh or thawed huitlacoche (1/2 pound), coarsely chopped, or 2 (7 1/2 ounce) cans
  • 1/2 cup salsa verde cruda
  • 1 cup crumbled queso fresco or ricotta salata
4.4/5 (5 Votes)

By

Just made this quickly during our first New York Snow Storm

  • 8 large Eggs
  • 1/2 cup grated Parmesan
  • 3 large fresh Basil Leaves, sliced in to strips
  • 3 large fresh Sage Leaves, minced
  • 1 tsp minced fresh Rosemary
  • Salt & fresh ground Pepper to taste
  • 3 Tbls Extra Virgin Olive Oil
  • 1 cup thinly sliced Onion
  • 1/2 cup Whole Milk Ricotta
4.4/5 (5 Votes)

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Place Sherry vinegar, salt, black pepper, shallots and garlic into a lidded jar, close and shake

  • 1/4 cup Sherry vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 large shallots, thinly sliced
  • 1 clove garlic, minced
  • 3/4 cup extra-virgin olive oil
  • 1 large head frisée, torn into bite-size pieces
  • 2 large bulbs fennel, stalks and outer layers removed and very thinly sliced
  • 2 Granny Smith apples, thinly sliced
  • 1 cup salted Marcona almonds, toasted
  • 1 cup golden raisins
  • 1 cup coarsely grated Parmesan cheese
  • 1 cup celery, thinly sliced crosswise
  • 1/2 pound baby arugula
  • 3/4 teaspoon fennel pollen (optional)
4.3/5 (10 Votes)

By

Soak cashews in enough water to cover for 1 hour; drain

  • 1 large or 2 small zucchini, cut into chunks and steamed
  • 1/4 cup raw cashews
  • Himalayan salt or Bragg® Liquid Aminos (to taste)
  • Herbal seasoning or fresh herbs, like basil or dill (optional; to taste)
3.9/5 (29 Votes)

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