kale
sea salt
olive oil
Chop up kale, preferably Toscano or Dinosaur Kale, into 2"-3" long pieces. Avoid using the tough part of the stem. Toss with olive oil in a bowl and lay flat on a baking sheet. Be sure that the kale pieces are not touching each other and sprinkle with sea salt. Bake at 375 F for 7-10 minutes. Keep a close eye on the chips and make sure they don't burn. They will be very crispy and can be made ahead of time and served at room temperature. Make a lot as they will definitely be gone quickly!
Sweet & Sour Red Cabbage
1/4 cup butter
1-2 lb red cabbage thinly sliced (about 12 cups)
6 tbsp sugar
2/3 cup balsamic vinegar
Melt the butter in a large pot over medium heat. Add cabbage and saute until slightly wilted, about 5 minutes. Add sugar, toss to coat evenly. Add vinegar. Reduce heat to medium-low, cover, and simmer until cabbage is tender, stirring often, about 30 minutes. Season with salt and pepper to taste.
SALAD
Sweet & Sour Red Cabbage
1/4 cup butter
1-2 lb red cabbage thinly sliced (about 12 cups)
6 tbsp sugar
2/3 cup balsamic vinegar
Melt the butter in a large pot over medium heat. Add cabbage and saute until slightly wilted, about 5 minutes. Add sugar, toss to coat evenly. Add vinegar. Reduce heat to medium-low, cover, and simmer until cabbage is tender, stirring often, about 30 minutes. Season with salt and pepper to taste.
Tomato-Basil Salad
Thickly slice Brandwine or Mr. Stripey or your favorite summer tomato. Roughly chop fresh basil and sprinkle on tomato slices. Drizzle olive oil and a rice wine or balsamic vinegar over tomatoes. S & P to taste. Also add fresh mozzarella to the salad if you'd like!
French Potato Salad
Dressing:
2 tbsp dry white wine
2 tbsp chicken stock
3 tbsp wine vinegar
1/2 tsp dijon mustard
2 tsp kosher salt
3/4 tsp pepper
10 tbsp olive oil
1/4 cup minced scallions
2 tbsp fresh dill
2 tbsp fresh parsley
2 tbsp basil (chopped)
Mix all ingredients together. Boil red-skinned potatoes and cook until easily poked with a fork. Cut into rough cubes and pour dressing on liberally.
Vietnamese Cabbage Slaw
Slaw:1 head of green or napa cabbage, shredded
3 carrots, shredded
1/2 of a red onion, sliced
1 bunch of cilantro, chopped
1/2 cup peanuts, chopped
top with fried onions
Dressing:
juice of 3 limes
3 tbsp sugar
1 tbsp rice vinegar
1/4 cup water
2 cloves minced garlic
some chopped Thai chilies, or red pepper flakes
5 tbsp fish sauce
Mix all slaw ingredients, and mix dressing separately then toss together! Also add some cooked chicken breast on top for more protein. This can definitely either be a main course of a salad.
BREAD
Zucchini Bread
Makes 2 loaves.
Combine:
3 cups sifted flour
2 cups sugar
1 tsp cinnamon
1 tsp salt
1 tsp baking soda
1/4 tsp baking powder
Add following to flour mixture:
3 eggs
1 cup canola oil
1 tsp vanilla
1/2 cup sour cream
Mix well. Don't need to use mixer. Add 2 cups grated zucchini and 1 cup chopped nuts or raisins or chocolate chips. Bake at 350 F in 2 greased bread pans for 1 hr. 20 min. or until toothpick comes out clean. Cool in pans on wire rack. Wrap in foil and freezer bag to freeze.
Eggplant Parmesan
eggplant
1-2 eggsflour
bread crumbs
salt & pepper
Slice eggplant into 1/4" thick slices. Prepare breading ingredients by having a bowl of flour, a bowl of an egg or two scrambled with some water, and a bowl of bread crumbs. Bread the eggplant by dipping the slices into flour, then into the egg wash, then into the bread crumbs. Lightly brown in a pan of hot vegetable oil. Finish cooking the eggplant by placing slices flat on a sheet and baking at 350 F for 15-20 minutes. Serve over pasta with homemade red sauce and topped with parmesan. S & P to taste.
*If you have an abundance of eggplant you can also freeze the eggplant after you brown it in the pan. Take it out of the freezer and put it in the oven and it will be a delicious summer treat in the winter!
Bev's Pesto
2-3 cloves garlic
4 cups basil leaves, tightly packed in cuisinart
olive oil
Drop garlic cloves into running processor to finely mince. Add basil and pulse until all of it is chopped smoothly. With machine running, drizzle olive oil until mixture is liquid and comes together. To serve, stir in about 1/2 cup Parmesan cheese and salt and pepper to taste. Heat and serve over linguine. Water can be added to thin pesto.
To freeze and use later, do not add Parmesan cheese. Pack portions into small jars. Float olive oil on top to prevent browning. Tighten lid and freeze.
Variation: Add toasted pine nuts to basil leaves and chop fine before adding the olive oil.
Garlic Scape Pesto
1 cup garlic scapes (about 8 or 9 scapes), remove top flowery part, cut into 1/4" slices
1/3 cup walnuts, pine nuts, or almonds (optional)
3/4 cup olive oil
4 tbsp fresh lemon juice
1/4 - 1/2 cup grated parmigiano
1/2 tsp salt (to taste)
freshly ground black pepper (to taste)
Place scapes and nuts in the bowl of a food processor and grind until well combined and somewhat smooth. Slowly drizzle in oil and lemon juice and process until well incorporated. Scoop pesto out of bowl and place in mixing bowl and add the parmigiano and salt and pepper. Makes about 6 ounces of pesto. Add about 2 tbsp of pesto
to 1/2 lb of cooked pasta and stir until well incorporated.
SOUPTo freeze and use later, do not add Parmesan cheese. Pack portions into small jars. Float olive oil on top to prevent browning. Tighten lid and freeze.
Variation: Add toasted pine nuts to basil leaves and chop fine before adding the olive oil.
Garlic Scape Pesto
1 cup garlic scapes (about 8 or 9 scapes), remove top flowery part, cut into 1/4" slices1/3 cup walnuts, pine nuts, or almonds (optional)
3/4 cup olive oil
4 tbsp fresh lemon juice
1/4 - 1/2 cup grated parmigiano
1/2 tsp salt (to taste)
freshly ground black pepper (to taste)
Place scapes and nuts in the bowl of a food processor and grind until well combined and somewhat smooth. Slowly drizzle in oil and lemon juice and process until well incorporated. Scoop pesto out of bowl and place in mixing bowl and add the parmigiano and salt and pepper. Makes about 6 ounces of pesto. Add about 2 tbsp of pesto
to 1/2 lb of cooked pasta and stir until well incorporated.
Potato-Leek Soup
6 servings
3 medium-sized potatoes
3 cups cleaned, chopped leeks
1 medium stalk celery, chopped
1 large carrot, chopped
4 cups water
1 1/2 tsp salt
1 cup milk
freshly ground black pepper
optional: snippets of fresh herbs (thyme, marjoram, basil)
Scrub the potatoes and cut them into 1" chunks. Place them in a soup pot or Dutch oven with the leeks, celery, carrot, water, and salt. Bring to a boil, cover, and cook until the potatoes are tender (about 20 minutes). Remove from heat, and let it cool until it's no longer too hot to puree. Puree the soup in a blender or food processor. Return the puree to the pot, stir in the milk. Add black pepper to taste and adjust salt if necessary. Serve hot or cold, possibly topped with a sprinkling of fresh herbs.
Tomato Soup
4 cups freshly pureed tomatoes
1/2 cup onion, chopped
4 cups water
1/2 tsp ground rosemary
1 tsp salt
1/2 tsp pepper
2 cups heavy cream, half and half, or milk
2 tbsp honey or sugar
1 tsp baking soda
Saute the onions until golden brown. Meanwhile puree the tomatoes and put into a stock pot. Add the water and everything but the baking soda, onions, and cream. Bring to a boil and cook for 15 minutes. Add the cooked onions. Stir in the baking soda. Once the soda has stopped bubbling, slowly add the cream/milk while stirring. Season to taste. It depends on how tart your tomatoes are as to whether or not you will need to add more sweeteners. Do not let boil.
DRINKS
Live Basil Gimlet
5 large basil leaves
1 1/2 ounces of gin
3/4 ounce fresh lime juice
Put 4 basil leaves in a cocktail shaker and press them gently with a muddler or a wooden spoon. Add the gin, lime juice and simple syrup. Fill with ice, shake vigorously and strain into a chilled coupe or other small glass. Garnish with the remaining basil leaf.
Yield: 1 drink
