Chef Paul’s Strawberry Rhubarb Pie is a sweet reminder of the joy’s of summer! Click the title for the recipe!
- 11 cups water
- 5 cups white vinegar
- 1 cup canning salt
- 12 pounds pickling cucumbers quartered or halved lengthwise
- 9 dill sprigs or heads
- 18 garlic cloves
- 9 dried chilies - Optional
In a stockpot, bring water, vinegar and salt to a boil; boil 10 minutes. Pack cucumbers into nine hot quart jars. Place one dill head, two garlic cloves and one pepper in each jar.
Carefully ladle hot mixture into jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
Spaghetti Squash with Spinach, Parmesan, Bacon and Pine Nuts
- 2 tablespoons olive oil
- 1 spaghetti squash medium size
- 1 tablespoon olive oil
- 4 garlic cloves minced
- 8 oz spinach fresh
- 8 strips bacon cooked and finely chopped
- 1 cup Parmesan cheese shredded
- 1/2 cup pine nuts toasted
- salt and pepper
Preheat oven to 425 Fahrenheit.
Cut the squash in 2 halves, scrape out the seeds and the fiber out of each half. Spray 2 tablespoons of olive oil over the cut sides of the squash. Spray the baking sheet with oil and place the squash on the baking sheet cut side down.
Bake for about 30-40 minutes. Remove it from the oven when it's cooked through and soft, let it cool. Flip the squash so that cut side faces up – that will speed up the cooling. After squash cools, scrape squash with a fork to remove flesh in long strands and transfer to a bowl.
Heat 1 tablespoon olive oil in a large skillet on medium-high heat. Add minced garlic and fresh spinach and sauté for about 2 minutes, stirring, on medium heat, uncovered until spinach wilts. Season with salt.
Add spaghetti squash to the skillet with spinach, add finely chopped cooked bacon and mix to combine, on low heat.
Add freshly shredded Parmesan cheese to the skillet and stir on low heat to melt the cheese. Add salt and pepper, to taste. Top with toasted pine nuts.
Beet and Apple Salad
- 4 large beets
- 5 thyme sprigs
- 1/2 cup extra-virgin olive oil plus more for drizzling
- Salt and freshly ground pepper
- 1/4 cup apple-cider vinegar
- 1 teaspoon Dijon mustard
- 3 tablespoons prepared horseradish
- 1/3 cup salted pistachios chopped
Preheat the oven to 375°. In a baking dish, lightly drizzle the beets and thyme with olive oil. Season with salt and pepper. Cover with foil and roast until the beets are tender, about 1 hour and 45 minutes. Let cool, then peel the beets and cut them into 3/4-inch dice.
In a large bowl, whisk the vinegar with the mustard. Whisk in the remaining 1/2 cup of oil until emulsified. Add the horseradish and season with salt and pepper; toss with the beets and pistachios. Transfer the beets to a platter, top with the apple and serve.
- 3 ½ tablespoons canning salt
- 4 green peppers ground
- 1 red pepper ground
- 1 red onion ground
- 4 medium white onions ground
- 10 cups ground zucchini
- 2 ½ cups vinegar
- 5 cups sugar
- 1 teaspoon turmeric
- 1 teaspoon mustard powder
- 1 teaspoon celery seed
- 1 teaspoon salt
- ¼ teaspoon pepper
- Green food coloring for looks if desired
Combine salt, zucchini, peppers, and onions and place in ice water for three hours. Drain well.
Boil syrup for 5 minutes.
Combine with drained vegetable mixture.
Place hot in canning jars, half-pint or pint, and seal. Can also be cooled and placed in freezer containers to freeze.
We are enjoying the fruits of our labor this summer. The zucchini, tomatoes, and ramps will make for some amazing late summer and fall dishes. Look for my new zucchini bread recipe which will show you how great the unobtrusive vegetable can be. To make zucchini as a really fresh summer side dish slice it on the diagonal, coat it with olive oil and salt and pepper and grill on a medium setting for about six minutes each side. Top it off with some fresh basil and feta cheese.
1 (2- to 2 1/2-pound) skinless salmon fillet
Kosher salt and freshly ground black pepper
1/4 cup good olive oil
2 tablespoons freshly squeezed lemon juice
1/2 cup minced scallions, white and green parts (4 scallions)
1/2 cup minced fresh dill
1/2 cup minced fresh parsley
1/4 cup dry white wine
Lemon wedges, for serving
Preheat the oven to 425 degrees.
Place the salmon fillet in a glass roasting dish and season it with salt and pepper. Whisk together the olive oil and lemon juice and drizzle the mixture evenly over the salmon. Let it stand at room temperature for 15 minutes.
In a small bowl, stir together the scallions, dill, and parsley. Scatter the herb mixture over the salmon fillet, turning it so that both sides are generously coated with the green herbs. Pour the wine around the fish fillet.
Roast the salmon for 10 to 12 minutes. Cut the salmon crosswise into serving pieces and serve hot with lemon wedges.
Pork Chops with Roasted Apples and Onions
- 2 teaspoons ½canola oil
- 1 cups ½pearl onions
- 2 cups Gala apple wedges
- 1 tablespoon butter
- 2 teaspoons fresh thyme leaves
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 bone-in center-cut pork loin chops 6-ounce
- 1/2 cup fat-free lower-sodium chicken broth
- 1/2 teaspoon all-purpose flour
- 1 teaspoon cider vinegar
Preheat oven to 400°.
Heat a large ovenproof skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Pat onions dry with a paper towel. Add onions to pan; cook 2 minutes or until lightly browned, stirring once. Add apple to pan; place in oven. Bake at 400° for 10 minutes or until onions and apple are tender. Stir in 2 teaspoons butter, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
Heat a large skillet over medium-high heat. Sprinkle pork with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm. Combine broth and flour in a small bowl, stirring with a whisk. Add broth mixture to pan; bring to a boil, scraping pan to loosen browned bits. Cook 1 minute or until reduced to 1/4 cup. Stir in vinegar and remaining 1 teaspoon butter. Serve sauce with pork and apple mixture.
Apple and Goat Cheese Pizza
- 1 six-grain pizza crust
- 3 cups thinly sliced Fuji apple
- 1 cup crumbled goat cheese
- 2 teaspoons chopped fresh thyme
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons Dijon mustard
- 1 teaspoon fresh lemon juice
- 1 1/2 teaspoons honey
- 2 cups baby arugula
- 3 tablespoons chopped pecans toasted
Preheat oven to 450°.
Place pizza crust on a baking sheet coated with cooking spray. Arrange apple slices evenly over pizza crust; top with cheese. Sprinkle thyme evenly over cheese. Bake at 450° for 8 minutes or until cheese melts and begins to brown.
Combine oil, mustard, lemon juice and honey in a medium bowl, stirring with a whisk. Add arugula; toss gently to coat. Sprinkle pecans evenly over pizza; top with arugula mixture.
Print Chef Paul’s Hot Turkey Bacon Dressing Course Salad Dressing Ingredients 8 pieces turkey bacon – crisp cooked and chopped 3 tbsp red wine vinegar 1/2 tsp Dijon mustard kosher salt freshly ground black pep 1 tsp sugar Instructions Fry the bacon in olive oil. Remove bacon leaving oil and residue in pan. Crumble […]