1 spaghetti squash
2 tablespoons butter
1 onion, cut in half and very thinly sliced)
1/4 teaspoons red pepper flakes
1/2 teaspoons thyme
1/2 cups sour cream
1 1/2 cups shredded cheddar cheese
Cut the spaghetti squash in half lengthwise and remove the seeds. Place cut side down in a baking dish and fill with 1/2 cup of water. Cover dish and cook for 10 minutes in the microwave. Meanwhile, add butter, onions and thyme to a skillet and cook over medium heat until onions are slightly browned. Add salt and pepper to taste. Using a fork, scrape the inside of the squash and place in a bowl. Add the sour cream, onions and 1 cup of cheese. Mix well. Transfer the mixture to a greased baking dish and top with remaining cheese. Bake for 20-25 minutes at 375 until heated through and cheese on top is melted.
2 large acorn squash, peeled and cubed
2 large white potatoes, cubed
2 large red potatoes, cubed
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1 small onion, quartered
12 whole garlic cloves, peeled
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper
1/2 cup olive oil
In a large bowl, toss all ingredients until well coated. Arrange mixture in a single layer in two greased 15-in. x 10-in. x 1-in. baking pans. Bake, uncovered, at 425° for 20-30 minutes or until vegetables are tender, stirring occasionally. Yield: 12 servings.
3 pounds unpeeled butternut squash, halved and seeded
2 large unpeeled onions
1 small garlic bulb
1/4 cup olive oil
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
3 to 3-1/2 cups chicken or vegetable broth
1/2 cup heavy whipping cream
3 tablespoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
Sprigs fresh thyme, optional
- Preheat oven to 350°. Cut squash into eight large pieces. Place cut side up in a 15x10x1-in. baking pan. Cut 1/4 in. off tops of onion and garlic bulbs (the end that comes to a closed point).
- Place cut side up in baking pans. Brush with oil; sprinkle with thyme. Cover tightly and bake 1-1/2 to 2 hours or until vegetables are very tender. Uncover and let stand until lukewarm.
- Remove peel from squash and onions; remove soft garlic from skins. In a large bowl, combine vegetables, broth and cream. Puree in small batches in a blender until smooth; transfer to a large saucepan. Add parsley, salt and pepper; heat through (do not boil). Garnish with thyme if desired. Yield: 8 servings (2 quarts).
- 1-2/3 cups all-purpose flour
- 1-1/2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 cup canned pumpkin
- 1/2 cup canola oil
- 1/2 cup water
- 1/2 cup chopped walnuts
- 1/2 cup raisins, optional
Preheat oven to 350°. Combine first eight ingredients. Whisk together eggs, pumpkin, oil and water; stir into dry ingredients just until moistened. Fold in walnuts and, if desired, raisins. Pour into a greased 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 65-70 minutes. Cool in pan 10 minutes before removing to a wire rack. Yield: 1 loaf (16 slices).
- 2 tablespoons olive oil
1 tablespoon paprika
2 teaspoons dried oregano
salt and black pepper to taste
2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces
2 tablespoons olive oil, divided
3 cloves garlic, crushed
1 teaspoon crushed red pepper flakes
2 cups uncooked short-grain white rice
1 pinch saffron threads
1 bay leaf
1/2 bunch Italian flat leaf parsley, chopped
1 quart chicken stock
2 lemons, zested
2 tablespoons olive oil
1 Spanish onion, chopped
1 red bell pepper, coarsely chopped
1 pound chorizo sausage, casings removed and crumbled
1 pound shrimp, peeled and deveined
In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
Spread rice mixture onto a serving tray. Top with meat and seafood mixture.
For the dough:
2 1/4 cups of flour
1 1/2 teaspoons of salt
1 stick of cold unsalted butter, diced
1 large egg
1/3 cup of ice water
1 tablespoon of distilled white vinegar
For the filling:
1/2 pound of lean ground beef
1 tablespoon of smoked paprika
1 tablespoon of ground cumin
1/2 red bell pepper, seeded and diced
1 tablespoon of parsley, chopped finely
1/2 large onion, finely chopped
1 tablespoon of capers, finely chopped
1 hard-boiled egg, roughly chopped
1 cup of chopped, canned tomatoes
salt and pepper, to taste
1 egg, gently beaten with a fork (for the egg wash)
1. Sift flour(s) along with the salt into a large bowl. Use a pastry blender to work in the butter until the mixture is the texture of coarse meal and has only a few remaining small lumps of butter. You can also do this with your fingers by rubbing the butter into the flour.
2. In a separate small bowl, beat the egg, water and vinegar together with a fork. Stir it into the dry mixture until it’s just incorporated.
3. Flour your hands and shape the dough into a ball. Place it on a lightly floured surface and use a light hand to knead it gently a few times before forming it into a flattened ball. Wrap the dough in plastic wrap and refrigerate for an hour.
4. To make the filling, heat approximately two tablespoons of olive oil in a large skillet over medium-high heat. Add the onion and cook for about five minutes (until it begins to soften). Add the pepper and continue cooking for another five minutes or so. Adjust the heat so that you do not burn the onion. Next, add the diced tomatoes with their juices and let cook for a few minutes.
5. Add the beef, crumbling it with your fingers. Stir in the spices, capers, and parsley. Season with salt and pepper, to taste. Cook until the beef has browned. Stir, occasionally, so that the meat cooks evenly. Stir in the egg and dial down the heat to its lowest point.
6. Preheat your oven to 400 degrees F. Remove the dough from the refrigerator and roll it out until it is about 1/4 inch thick (you can split the ball into several pieces, working with only a small piece of it at a time). Cut out roughly 4 inch round circles in the dough. Place 1-2 tablespoons of filling in the center and fold the circle into a half moon. Use more or less filling, depending on the size of your circles. Pinch and fold the edges to seal them and place the formed empanada onto a prepared baking sheet. Continue to do this with the remaining dough and filling.
7. Once you’ve formed all of your empanadas, brush them with the egg wash. Bake the empanadas for approximately 25 minutes (until golden brown). You can freeze formed empanadas in a freezer bag and also refrigerate uneaten empanadas. They’ll last (and be pretty tasty!) for several days.
2 cups masa corn flour
1⁄2 cup butter, cubed
1 teaspoon salt
1 pinch sugar
1⁄2 cup broth
1 teaspoon baking powder
1⁄4 teaspoon black pepper
2 1⁄2 cups corn (fresh or thawed frozen will work)
1 1⁄2 cups cheddar cheese (mexican cheese is better, reserve about half for filling)
4 ounces roasted chilies (fresh roasted skinless peppers work too)
2 tomatoes, deseeded, peeled and sliced (can immerse in boiling water for 20 seconds, and then ice water to loosen skins
Dried corn husks, soaked in water for about 30 minutes
In a food processor blend corn and cheese until corn is in nearly a meal consistency.
Add butter, Masa flour, salt, sugar, pepper and baking powder and process until the mixture is loosely mixed. Add broth and mix until just smooth. Place about 2 tbsp of mixture into soaked corn husk. Fill with some cheese, slices of roasted chili pepper and tomatoes. Close corn husk around filling, trying to cover filling with Masa flour mixture. If you have trouble closing or have too much filling try using less in your subsequent tamales. Roll wrapper closed, roll and fold over ends and set aside. Once they're done they can be refrigerated or frozen, or placed immediately in steaming tray above boiling water for about 30 minutes, or until Masa flour mixture is set.
ripe avocadoes, peeled and cut into 1 inch chunks
1 Roma tomato, finely diced
1 jalapeno, seeded and finely diced
1/4 cup finely diced purple onion
2 cloves garlic, minced
1 tablespoon lemon juice
1 teaspoon cumin
Mix all ingredients thoroughly, mashing up the avocado as you go, until the mixture forms a nice, thick consistency.
2 pounds peaches, sliced and peeled
½ cup raisins
1 clove garlic, minced
¼ cup chopped onion
1 Tablespoon ginger
2 teaspoons chili powder
2 teaspoons mustard seed
½ teaspoon curry powder
2 cups brown sugar
2 cups apple cider vinegar
1 Tablespoons pickling spice
In a large heavy pot, stir together the peaches, raisins, garlic, onion, preserved ginger, chili powder, mustard seed, curry powder, brown sugar and cider vinegar. Wrap the pickling spice in a cheesecloth bag, and place in the pot.
Bring to a boil, and cook over medium heat uncovered until the mixture reaches your desired consistency. It will take about 1 1/2 hours to get a good thick sauce. Stir frequently to prevent scorching on the bottom.
Serve warm over grilled meats or fish, or with cream cheese and crackers for a unique party dip.
1 pound fresh peaches, peeled & finely chopped
4 plum tomatoes, chopped
1 serrano pepper, minced
1 garlic clove, minced
1 tablespoon lime juice
1 teaspoon olive oil
2 kiwis, peeled & diced
¼ teaspoon cumin
1 tablespoon fresh basil, chopped.
Mix all ingredients together and placed in airtight container. Refrigerate 1 hour before serving.
Tipsy Peach Bread
1 pound peaches, sliced and peeled
1/2 cup dark rum
1 3/4 cup all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 egg, lightly beaten
3 tablespoons melted butter
1 teaspoon vanilla
Cook peaches and rum in a saucepan over medium-high heat, stirring often, about 15 minutes or until peaches are tender. pour the mixture into a blender or food processor and process until smooth. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg and mix well. Stir in the peaches, egg, butter and vanilla and blend well. Pour mixture into a greased loaf pan and bake at 350 degrees F for 30 minutes; cover the loaf pan with foil and bake an additional 15-20 minutes until done. Allow to cool on a wire rack before slicing.
Peach Grilled Chicken
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 cup water
- 2 tablespoons peach-flavored gelatin powder
- 1-2 fresh peaches, finely chopped
- 4 boneless, skinless chicken breasts
In a small saucepan, combine the sugar, cornstarch and water and bring to a boil over medium heat; cook and stir 2 minutes. Remove from heat, stir in gelatin powder and peaches and mix well. Set aside 1 cup of peach mixture. Grill chicken 3 minutes on each side, basting with peach mixture. Continue grilling 6-8 minutes until chicken is no longer pink inside, while continuing to baste with peach mixture. Pour remaining peach mixture over chicken and serve. Yields 4 servings. Try it served over a bed of wilted greens or rice pilaf!
- 1 1/4 lb small fresh okra, left untrimmed
- 1 1/2 tablespoons oil
- 1 medium onion, chopped
- 2 garlic cloves, finely chopped
- 4 teaspoons finely chopped peeled fresh ginger
- 2 teaspoons curry powder
- 4 Tomatoes, chopped
- 1 (19-oz) can chickpeas, drained and rinsed (2 cups)
- 2/3 cup water
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion and garlic with ginger and curry powder, stirring, 2 minutes. Add tomatoes, chickpeas, and water and boil, uncovered, stirring occasionally, 3 minutes. Stir in okra, salt, and pepper and simmer, covered, stirring occasionally, until okra is tender, about 10 minutes.
Serve over basmati rice or quinoa!
We are in the thick of tomato season! Enjoy tomatoes for every meal and try out this Tomato Tart recipe!
- 1, 9-inch unbaked pie shell
- 3 tablespoons Dijon mustard
- 1 pound fresh, ripe tomatoes, sliced
- 2 eggs
- 1/2 cup heavy cream
- Salt & pepper to taste
- 1/2 cup grated Swiss cheese
- Preheat your oven to 350 degrees F. Brush bottom of the pie shell with the Dijon mustard. Place the tomatoes in the shell, overlapping.
- In a small bowl, mix together the eggs, cream, and salt and pepper and blend thoroughly.
- Pour the egg mixture over the tomatoes. Sprinkle with the Swiss cheese and bake for about 30-40 minutes, or until set.
Sparkling Cucumber-Basil Limeade
1 cup sugar
1 tablespoon lime zest, plus 1 cup fresh lime juice (4 to 6 limes)
1/4 cup fresh basil leaves, lightly packed
1 medium English cucumber, halved and thinly sliced
2 cups chilled sparkling water
In a small saucepan, bring the sugar, lime zest + 1 cup water to a simmer over medium heat, stirring constantly until the sugar dissolves, about 6 minutes. Remove from the heat + stir in the basil leaves. Let cool for 30 minutes.
Strain the lime/basil syrup through a sieve into a pitcher. Add the cucumber + lime juice; refrigerate for at least 1 hour.
Just before serving, add the sparkling water. Serve over ice.
(Makes about 1 quart)
6 large peaches (about 2 pounds)
1-1/3 cups water
1/2 cup sugar
Peel the peaches, cut in half, and remove the pits. Cut the peaches into small chunks. Place the peaches and 1 cup of the water in a medium saucepan over medium heat. Cover and cook, stirring occasionally, until the peaches are soft, about 10 minutes. Remove from the heat and stir in the sugar. Allow to cool to room temperature.
When cool, puree the peaches in a blender with the remaining 1/3 cup of water until smooth. Transfer the mixture to a shallow pan. Freeze according to the instructions for freezing granita below.
Instructions for Freezing Granita
Choose a large, shallow pan (8 x 12 x 2-inches) that allows the mixture to spread out.
While you are assembling the recipe, place the empty pan and your stirring fork in the freezer to chill. Also chill the glasses you will be using to serve the granita in later.
Pour the mixture into the pan and place in the freezer. Every 30 minutes, using a fork, stir the granita, scraping it off the bottom and sides of the pan.
Break up the frozen parts near the edges into smaller chunks and rake them toward the center. Continue to freeze and break up ice crystals until completely
frozen, about 3 hours. If at any time the granita freezes too hard, simply leave it out at room temperature for a few minutes until it softens enough to be
stirred again with a fork. Then return it to the freezer.
Check your granita mixture 20-30 minutes before serving to make sure that you can scoop the surface with a spoon. If it is too firm, let it stand at room
temperature until serving time. To serve, scrape across the top of the frozen mixture with a large spoon. Granita is usually served in chilled footed dessert
dishes, goblets, or wine glasses. For a finishing touch, top with a small cookies, berries, lemon zest, or a sprig of mint.
You can pickle most everything! Choose the usual cucumbers or step out of the box and try carrots, zucchini, green beans, or cauliflower! Heck, mix all of them together and make your own giardiniera! You will need roughly a pound of whatever veg you plan on pickling.
For the brine:
- 1 tablespoon brown mustard seeds
- 1 teaspoon whole black peppercorns
- 1 1/4 cups cider vinegar
- 3/4 cup water
- 1/4 cup granulated sugar
- 2 tablespoons kosher salt
- 1 bay leaf
- Pack your chopped, diced, or julienned vegetables of choice tightly in a 1-quart glass jar, leaving about 1/2 inch of room at the top. Set aside.
- Make the brine: Toast the mustard seeds and peppercorns in a small saucepan over medium heat until fragrant, about 2 minutes. Add the remaining ingredients and stir until the sugar and salt have dissolved. Bring to a boil.
- Immediately pour the brine into the jar, making sure to cover the vegetables completely. Allow the mixture to cool to room temperature, about 1 hour. Seal the jar with a tightfitting lid and shake or rotate it to evenly distribute the brine and spices. Store in the refrigerator for at least 1 day and preferably 1 week before using. The pickles can be kept in the refrigerator for up to 1 month.
- 16oz plain yogurt
- 2 cucumbers - peeled, seeded and diced
- 2 tablespoons olive oil
- 1/2 lemon, juiced
- salt and pepper to taste
- 1 tablespoon chopped fresh dill
- 3 cloves garlic, peeled
- In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well-combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.
Serve with veggies on a crudite or a pita sandwich. Dollop atop curried lamb or goat!
2 Tbsp Melted Unsalted Butter
1. Heat Grill to medium-low
2. Halve and Pit peaches
3. Brush both sides with butter
4. Place on grill; cover grill and cook until charred and softened, approx 4 to 5 minutes
Serve with homemade whipped cream or your favorite ice cream