Category Archives: Vegetables and Salads This is not a recipe where exact amounts are critical Preheat oven to 325° F 1 Lb Orange Winter Squash peeled* and cut into 1″ cubes 1 Bunch Kale stems removed and torn into pieces 1/2 Lb Shiitake Mushrooms stems removed and cut into 1/4″ strips 3 TBL Olive Oil 1 TBL Kosher Salt 1-2 […]  Chiogga Beet Salad 2 med-lg Chiogga Beets (or any beets) 2 Oz. Feta Cheese 2 Slices of Red Onion diced fine Fresh dill about 2 TBL snipped Olive Oil, Cider Vinegar, salt and pepper Wrap beets in foil, and bake at 350f for 45 minutes, or until tender Let cool in foil, and then rub […]  Makes Six 4″ Pancakes Adapted from Smitten Kitchen 1 Large or 2 medium zucchini (about 2 lbs) 2 Tsp Kosher Salt, plus additional 1 Tsp 3 Scallions cut thin on diagonal 2 Large Eggs 1/2 Cup Flour 1/2 Tsp Baking Powder Neutral oil for frying- Canola, or Safflower Preheat oven to 250°f Line a baking sheet […]  Strawberry shortcake has to be one of my favorite summer desserts. Of course it’s best if you make the shortcakes (scones) yourself, but even if you put this topping on good, bought shortcakes, angel food cake, or pound cake you’ll enjoy the flavors of strawberries, and summer. When I was a kid my family would […]  Slow Cooker Caponata Makes about 8 cups 1 Medium to Large Eggplant 1/4 Cup Olive Oil 2 Lbs Roma Tomatoes 1 Onion diced 1 Cup celery in 1/4″ slices 1 2 Oz. Can of Anchovies drained and chopped (optional) 1 Cup Golden Raisins 1 TBL Sugar 1/2 Tsp Crushed Red Pepper 3 TBL Minced […] |
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