Strawberry Cobb Salad

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Strawberry Cobb Salad

Ingredients

  • INGREDIENTS
  • FOR THE GREEN GODDESS DRESSING:
  • 1 c.  Greek Yogurt
  • 1/2  bunch flat-leaf parsley
  • 3 tbsp. tarragon leaves chopped
  • 3 tbsp.  thinly sliced chives
  • 8  large basil leaves
  • 1 clove garlic
  • 1 tsp anchovy paste
  • FOR THE SALAD:
  • 2 tbsp.  extra-virgin olive oil
  • 2 6- oz. boneless skinless chicken breasts
  • kosher salt
  • Freshly ground black pepper
  • 2  romaine hearts shredded
  • 12  strawberries hulled and thinly sliced
  • 1  avocado pitted, peeled and thinly sliced
  • 1/8  red onion thinly sliced
  • 4 oz.  crumbled goat cheese
  • 2 oz.  thinly sliced prosciutto
  • 1  hard-boiled egg quartered

Instructions

  1. Make the dressing: Place all ingredients in a blender and blend until smooth. Set aside.
  2. Preheat oven to 350˚. In a skillet over medium-high heat, heat oil. Season each chicken breast with salt and pepper and place in the skillet. Sear chicken, 3 to 4 minutes per side. Transfer skillet to oven and continue to cook, 8 minutes. Remove from heat and transfer chicken to a cutting board. Cool 7 to 10 minutes before slicing.
  3. To assemble: Pour half the dressing into a large mixing bowl and toss together with shredded romaine. Transfer coated romaine to a serving bowl and top with sliced chicken breasts, strawberries, avocado, onion, goat cheese, prosciutto, and egg. Season entire salad with salt and pepper.

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Spring Asparagus and Mushroom Tagliatelle

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Spring Asparagus and Mushroom Tagliatelle

Ingredients

  • Kosher salt
  • 1 lb.  tagliatelle
  • 3 tbsp.  extra-virgin olive oil
  • 1 lb.  baby portabella mushrooms sliced into 1/4" pieces
  • 2  cloves garlic minced
  • Freshly ground black pepper
  • ¼ cup dry white wine
  • 1 c.  vegetable or chicken stock
  • 1 lb.  asparagus chopped into 1" pieces
  • 2 tbsp.  butter
  • 1 c.  freshly grated Parmesan plus more for garnish
  • 1 c.  freshly grated fontina cheese
  • 1/2 c.  parsley leaves

Instructions

  1. Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to package directions until al dente. Drain, reserving 1 cup pasta water, and return to pot.
  2. Meanwhile, in a large skillet over medium-high heat, heat oil. Add mushrooms and cook for 3 minutes before stirring to let the mushrooms brown. Add garlic, season with salt and pepper, and cook 2 minutes more. Deglaze with wine and reduce until evaporated. Add stock and asparagus, scrape bottom of pan to remove the browned garlic and mushrooms. Bring to a boil and simmer for 5 minutes. Add butter, pasta, and both cheeses, then gently mix. Add pasta water for desired consistency.
  3. Top with grated Parmesan, a drizzle of olive oil and parsley.

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Cauliflower Roasted with Tomato and Garlic

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Roasted Cauliflower with Tomato and Garlic

Ingredients

  • 1 pt.  red cherry tomatoes
  • 1 pt. yellow or orange grape tomatoes
  • 4  cloves garlic smashed and peeled
  • 4 tbsp.  extra-virgin olive oil divided
  • 1/2 tsp.  kosher salt divided
  • 1/4 tsp.  freshly ground black pepper
  • 1/4 tsp.  crushed red pepper flakes
  • 1  medium head of cauliflower
  • 1/8 tsp.  paprika
  • 1/4 c.  chopped fresh flat-leaf parsley

Instructions

  1. Preheat oven to 400° with the oven rack in the middle. Put the tomatoes and garlic in a large baking dish, then drizzle with 3 tablespoons oil and sprinkle with 1/4 teaspoon salt, pepper and red pepper flakes. Toss to coat.
  2. Trim the large green leaves from the cauliflower and discard, then trim the stem so the cauliflower sits flat. Push the tomatoes aside and place the cauliflower in the middle of the dish. Drizzle remaining tablespoon oil over the cauliflower and rub to coat. Sprinkle with paprika and remaining 1/4 teaspoon salt. Roast for about 1 hour, or until the cauliflower is tender and can easily be pierced with a paring knife.
  3. Sprinkle parsley over the cauliflower. Slice the cauliflower into wedges and serve with tomatoes and garlic.

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Strawberry Rhubarb Pie

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Chef Paul’s Strawberry Rhubarb Pie is a sweet reminder of the joy’s of summer! Click the title for the recipe!

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Dill Pickles

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Dill Pickles

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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

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Spaghetti Squash with Spinach, Parmesan, Bacon and Pine Nuts

Course Lite Meals
Cuisine American

Ingredients

Ingredients

  • 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

Instructions

Instructions

  1. Preheat oven to 425 Fahrenheit.
  2. 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.
  3. 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.
  4. 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.
  5. Add spaghetti squash to the skillet with spinach, add finely chopped cooked bacon and mix to combine, on low heat.
  6. 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

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Beet and Apple Salad

The perfect compliment to all your favorite Fall meals.

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.

Zucchini Relish

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Zucchini Relish

Ingredients

Relish:

  • 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

Syrup:

  • 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

Instructions

  1. Combine salt, zucchini, peppers, and onions and place in ice water for three hours. Drain well.
  2. Boil syrup for 5 minutes.
  3. Combine with drained vegetable mixture.
  4. Place hot in canning jars, half-pint or pint, and seal. Can also be cooled and placed in freezer containers to freeze.

In the Kitchen

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July 2018

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.

Garden Herbs with Fresh Salmon

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Ingredients:

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

Directions:

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.